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MENUS and RECIPES 


For 

FEEDING CHILDREN 

From 


SIX MONTHS to SIX YEARS 


COMPILED BY 

MRS. HAROLD KAHN 




FOR ALPHA GAMMA DELTA SORORITY 



Aided by 

MISS MARTHA KOEHNE 
Assistant Professor of Home Economics, 
at University of Washington 

CAnd 

DR. H. L. MOON 

A Child Specialist, of Seattle, Wash. 






















7>oQ 
• K^3 


COPYRIGHT APPLIED FOR 
June, 1923 


©C1A752162 


JUL 18 1923 




PREFACE 


SZ )Q^ 

The draft found twenty per cent, of our men unfit 
for war service. 

Nutrition clinics throughout the United States have 
established the fact that practically the same percentage of 
our children are also unfit for the stress and strain of 
modern civilization. 

With these facts in mind and also the fact that our 
knowledge of dietetics for children has materially changed 
in the last few years the authors of this little book on 
dietetics for the growing child have compiled from various 
sources and authors the best recipes and diets available at 
present. 

Prevention of nutritional disorders in infants and 
children is of vital interest today. 

This work presents in condensed form the essential 
material by which a normal child from six months to 
school age should be fed. 

In this respect the authors will fill a long-felt want for 
the mother who desires to give her child intelligent care 
and prevent rather than remedy disturbances of nutrition. 

The recipes are simple and easily followed. The vari¬ 
ous methods given of inducing children to drink milk 
are excellent. 

The tendency of modern medicine, especially in chil¬ 
dren’s work, is a gradual shifting of emphasis from rem¬ 
edial to preventive methods. 

It is the hope of the authors that this work will take 
its place in the dietetic field of preventive medicine. 

H. L. Moon, M. D. 


Seattle, June 4, 1923. 


FOREWORD 

I have attempted to collect from va¬ 
rious sources recipes for* the preparation 
of most commonly used foods, and sug¬ 
gestive menus as a guide for well bal¬ 
anced meals for children. I claim no 
originality in regard to either and wish 
to acknowledge my indebtedness to va¬ 
rious sources of information: 

1. U. S. Department of Labor, Chil¬ 

dren’s Bureau. Bulletin, “Child 
Care,” by Mrs. Max West; 

2. “Nutrition of Mother and Child,” 

by Dr. Moore; 

3. “The Baby’s Food,” by Dr. Isaac 

A. Abt; 

4. “Diet and Disease,” by Pattee, 

and various other sources too numerous 


to mention. 


Kiddy Kookery 


7 


HOW TO MEASURE 


Correct measurements are absolutely necessary to insure the best 
results. A cupful is measured level. To measure a cupful, put in 
the ingredient by spoonfuls, or from scoop, and level with a case 
knife, care being taken not to shake the cup. 

A tablespoon is measured level. 

A teaspoon is measured level. 

Divide with knife lengthwise of spoon for a half spoonful; divide 
halves crosswise for quarters. 

TABLE OF WEIGHTS AND MEASURES 


1 cup_J4 pint 

1 2 tablespoons (liquid) -___I_ 1 cup 

1 6 tablespoons (dry)_ 1 cup 

1 cup butter __ 8 ounces 

2 tablespoons butter_ 1 ounce 

1 cup milk___ 8 ounces 

3 teaspoons_ 1 tablespoon 











8 


Kiddy Kookery 


AT SIX MONTHS 


6 a. m.—Breast Feeding 
9 a. m.—Orange Juice. 

10 a. m.—Cooked Cereal. Finish Meal on Breast Feeding. 

2 p. m.—Breast Feeding. 

6 p. m.—Cooked Cereal. Breast Feeding. 

10 p. m.—Breast Feeding. 

ORANGE JUICE 

Squeeze juice from half a small orange. Strain through a wire 
sieve. To one tablespoon juice add one tablespoon water. 

Juices may be given to babies either from bottle or cup or spoon. 
It is well to have them get used to a bottle before weaning time. 

CEREALS 

List of cereals given at this age: Farina, • Cream of Wheat, 
Wheat Hearts, Pearls of Wheat. 

COOKING OF CEREALS 

(1) Cook cereal from one hour to three hours in a double 
boiler. (2) Heat directly over flame to boiling point and then com¬ 
plete the cooking in a double boiler one hour. 

See Cooking of Cereals, page —. 

SERVING 

Serve thick with a tiny piece of butter. Start with one tea¬ 
spoonful and increase to four or five tablespoonfuls by the end of the 
twelfth month. 


BABY’S DRINKING WATER 

Boil water from 5 to 10 minutes and allow to cool. Keep cov¬ 
ered and offer to the baby several times during the day either in a 
bottle or from a spoon. Often babies are thirsty when we think they 
are hungry. 





Kiddy Kookery 


9 


AT SEVEN MONTHS 


6 a. m.—Breast Feeding. 

10 a. m.—Cooked Cereal. Breast Feeding. 

12 noon—Orange, Tomato, or Raw Cabbage Juice. 

2 p. m.—Vegetables. Breast Feeding. 

6 p. m.—Cereal, Cooked, or Cereal Jelly. Breast Feeding. 

10 p. m.—Breast Feeding. 

RAW CABBAGE JUICE 

One-half cup of cabbage put through food grinder and then 
compressed in a cheese cloth will yield one to two ounces of juice. 
To one ounce of juice add one ounce of water. 

TOMATO JUICE 

T . ' 

Prepare same as cabbage. Juice from freshly opened can of 
tomatoes may be used in place of fresh in winter. 

VEGETABLES 

(For preparation of vegetables, see Page 41 .) 

Carrots, Spinach, Cauliflower. 

Start giving vegetable soups or the juices in which vegetables 
have been cooked. 

Carrots should be put through grinder or chopped fine before 
cooking. 


TO SERVE VEGETABLES 

Press through wire sieve and season with a tiny piece of butter. 
Begin by giving 1 teaspoonful and gradually increase to 2 tablespoons 
by a year. 

If a baby does not take new foods easily it is a good plan to 
add a little of the new one with something he already likes, gradually 
decrease the old one and increase the new one until it is given alone. 
For instance, if a child likes his cereal and you wish him to take a 
little prune pulp, mix it with his cereal. 

Only one article should be added to the baby's diet at a time, 
and the effect on the baby should be carefully noted. 



10 


Kiddy Kookery 


Never give a baby cakes, candy, doughnuts, pastry, fresh breads, 
griddle cakes, syrups or molasses, pork or t.ough meat of any kind, 
bananas or any over-ripe fruit, pickles, tea, coffee, soda water, wine, 
cider, beer nor tastes of the family meal. If this is begun he will soon 
demand a taste of everything he sees, and his appetitie for the simple 
diet which is essential at this age will be quickly destroyed. 


TOAST 

When Teeth Erupt 

Mastication should be encouraged by giving daily a dry crust, 
piece of zwieback, arrowroot, or educator cracker upon which to suck 
and chew. This should be at the end of the meal. 


BEEF JUICE (HOT PROCESS) 

Select a piece of meat from the rump or top of the round. Re¬ 
move all fat and broil or warm slightly one or two minutes, to set 
free the juices; lay on plate and cut meat in various directions that 
more juice may be extracted; then squeeze out the juice by means of a 
press, lemon squeeze or potato ricer into a slightly warmed cup. Salt 
if necessary, and serve at once. Prepare only enough to serve, as it 
does not keep well. Serve in dainty cup to disguise the color. One 
pound of meat yields four ounces of juice. A teaspoon or two of 
this every other day, given plain, or diluted half and half with water, 
is fully sufficient for a baby six months old. Double amount for a 
year old baby. 


BEEF JUICE (COLD PROCESS) 

Add about one-third pound of finely chopped round steak to 
one-third cup of water. Allow to stand in covered jar in cool place 
from six to twelve hours. Then squeeze out juice by twisting the 
meat in coarse muslin or cheese cloth. Season with salt. 

Beef juice is chiefly valuable as a stimulant. It has but little food 
value, and is not to be given in place of nourishing foods, but as an 
addition to them. 


Kiddy Kookery 


11 


AT EIGHT MONTHS 


6 a. m.—Breast Feeding. 

10 a. m. —Cooked Cereal (as at six months) . Breast Feeding. 

12 noon—Orange, Tomato, or Raw Cabbage Juice. 1 to 2 ounces 
1 or 2 ounces in equal amount of water. 

2 p. m.—Vegetable. Toast, Broth (beef, mutton or chicken). Breast 
Feeding. 

6 p. m.—Cooked Cereal or Cereal Jelly, Toasted Whole Wheat Bread 
or Zwieback. Breast Feeding. 

1 0 p. m.—Breast Feeding. 

At this age one teaspoonful of butter should be given daily, using 
on toast or in vegetables. 


VEGETABLES 

Spinach, Lettuce, Carrots, Cauliflower, String Beans, Young Beets. 

PREPARATION OF VEGETABLES 
Whole vegetables in the form of puree are now added to the 
diet. Cook vegetables until tender, press through sieve and add meat 
broth or butter. 


BROTH 

Broth made from chicken, beef or mutton may be given. This 
should be cooked, all fat removed, and the broth reheated before being 
fed to the child. 



12 


Kiddy Kookery 


AT NINE MONTHS 


6 a. m.—Breast Feeding. 

10 a. m.—Cooked Cereal (whole grain cereals), 2 ounces Whole Milk 
(boiled 1 minute), Toast, Broth. Breast Feeding. 

1 2 noon—Orange Juice. 

2 p. m.—Vegetable (spinach or carrots) , Baked Potato, Apple Sauce 
or Baked Apple, Zwieback or Toast (whole wheat 
bread). 

6 p. m.—Cooked Cereal (whole grain cereals) or Cereal Jelly, 2 
ounces Whole Milk (boiled 1 minute), Toast, Broth, 
Prune Pulp. Breast Feeding. 

10:00 p. m.—Breast Feeding. 

MUTTON BROTH 

Wash 2 pounds neck of mutton, cut off fat, and cut into small 
squares. Put meat/ in saucepan with 3 pints of water. Cook slowly 
for several hours. 


CEREALS 

Cracked Wheat, Wheat Granules, Rolled Oats, Scottish Oatmeal, 
Steel Cut Oats, Pettijohn's. 

COOKING OF CRACKED GRAIN CEREALS 

Soak over night in double boiler, then bring to boil directly over 
flame. Stir well, cover and cook on asbestos mat thirty minutes or in 
double boiler for 1 hour. 




Kiddy Kookery 


13 


AT TEN MONTHS 


After the ninth month, depending somewhat on the time of year 
and how well the baby is taking the solid foods, the 10 p. m. breast 
feeding may be dropped, and shortly after that 8 ounces of whole 
cow’s milk (boiled 1 minute) may be gradually substituted for the 
other feedings. (See your doctor about weaning.) 

VEGETABLES 

As at eight months, adding Asparagus Tips, Kale, Kohlrabi, 
Brussels Sprouts and Swiss Chard. 

ADDITIONAL FOODS 

Give Cooked Fig and Prune Pulp. 

Egg Yolk, hard boiled and mashed. 

Butter, 1 tablespoon a day. 

BACON 

Bacon may be given as early as 1 2 months if cooked crisp. The 
best method of cooking is broiling. If not broiled, it should be placed 
in hot frying pan, turned frequently until all fat is out. Drain off the 
fat, then brown the bacon. 

MILK TOAST 

Cut slices of stale bread J4 inch thick, toast slowly until well 
browned. Let cool before buttering. Heat saucepan of milk, season 
with tiny pinch of salt and pour over buttered toast. Children love 
Zweiback fixed this way. 

SCRAPED BEEF 

Wipe a small piece of steak, cut from top of round. Lay it 
on a meat board, and with the tip of a silver spoon scrape off the soft 
fibres. Make it into little flat, round cakes half an inch thick and broil 
them two minutes. Season with salt and pepper if allowed. Serve on 
rounds of buttered toast. Do not add salt before cooking, as it 
toughens the meat. 


COTTAGE CHEESE 


Cottage cheese may be given at eleven months, 
teaspoon and increase to one tablespoon. 


Begin with one 





Gnus 


12 to 18th Months 

7:00 to 8:00—BREAKFAST 

(1) CEREALS—White or brown rice, oatmeal, wheait 
granules, Scottish oatmeal, steel cut oats, Farina, Cream of 
Wheat. 

(2) FRUITS—Stewed apples, prunes, apricots, pears, peaches, 
figs (mashed or sieved). Juice of grape fruit, orange, grapes 
and berries (after 14 months, raw scraped apple may be given. 

(3) BREAD—Stale whole wheat or white bread or toast, 
Zweibach, hard crackers. 

(4) BEVERAGE—Milk. 

11:30 to 12:30—DINNER 

(1) Potato or rice (small amount). 

(2) Other Vegetables. Spinach, carrots, peas, string beans, 
asparagus tips, swiss chard, cauliflower, celery, beets, kale, 
kohlrabi, cooked lettuce, tomatoes, brussels sprouts. 

Vegetables may be stewed, seasoned with butter or beef juice, 
or used in thick vegetable soups or as puree in cream soups. 

(3) Zweibach or hard crackers.* 

(4) Milk. 






Kiddy Kookery 


15 


3:00 to 3:30—LUNCH 

(1) Fruit pulp or sauce of the above named fruits 

(2) Milk. 

5:30 to 6:00—SUPPER 

(1) Cream soups made from spinach, peas, celery, lettuce, 
potato, carrots or stewed vegetables, or vegetable soups. 

(2) Cereal. Use any of the above named cereals. 

(3) Fruit. Use any of the above named fruits. 

(4) Desserts. Custard, blanc mange, chocolate cornstarch, 
pudding. 

(5) Beverage—Milk. 


GENERAL MENU 


BREAKFAST— 

For Breakfast, give either 1, 2, 4 or 1, 3. 4. 
DINNER— 

Give either 1, 2, 3, 4, or 2, 3, 4. 

LUNCH— 

Give 1 or 2 or both. 

SUPPER— 

Give 1, 3. 5, or 2, 4, 5, or 2, 3, 5, or 1, 4. 5. 


SPECIFIC MENUS 

I. BREAKFAST—1, 2, 4. 

2- 4 tablespoons oatmeal, well cooked. 

3- 4 tablespoons apple sauce 

1 cup milk. 

DINNER—1, 2, 3, 4. 

2 tablespoons baked potato. 

3-4 tablespoons spinach puree. 

1 cup milk. 

Zweibach (at end of meal). 



16 


Kiddy Kookery 


LUNCH—2. 

1 cup milk. 

SUPPER—L 2, 5. 

34 cup cooked cereal. 

V\ tablespoon apricots. 

1 cup milk. 

II. BREAKFAST—1, 3, 4. 

24 tablespoon Farina. 

1 slice toast. 

1 cup milk. 

DINNER—2, 3, 4. 

4-6 ounces thick vgetable soup. 

Hard Crack. 

Milk (at end of meal). 

LUNCH—1. 2. 

2-3 tablespoons pulp of stewed figs. 

1 cup milk. 

SUPPER—1, 4, 5. 

2-3 tablespoons cooked carrots. 

2-3 tablespoons blanc mange pudding. 
1 cup milk. 

III. BREAKFAST 6 —1, 2, 4. 

2-4 tablespoons steel cut oats. 

Juice of half fresh grape fruit. 

1 cup milk. 

DINNER—1. 2. 3. 4. 

2-3 tablespoons cooked rice. 

34 cup cream of celery soup. 

1 slice toast. 

1 1 cup milk. 

LUNCH—1. 

1 cup milk. 




Kiddy Kookery 


supper—1, 3, 5. 

3 T. sieved green peas. 

2-3 T. peaches. 

1 cup milk. 

IV. BREAKFAST—1, 2, 4. 

2-4 T. wheat granules. 

2-3 T. figs. 

1 cup milk. 

DINNER—1. 2. 4. 

2-3 T. boiled potato. 

Yz cup cream of beet soup 
1 cup milk. 

LUNCH—1, 2. 

Juice of berries. 

1 cup milk. 

SUPPER—2, 4, 5. 

2-3 T. browned rice. 

2 T. custard. 

1 cup milk. 




18 


Kiddy Kookery 


MENUS 

18 Months to 3 Years 

7:00 to 8:00—BREAKFAST 

(1) CEREALS. Pearls of Wheat, Wheat Hearts, Hominy 
grits, rye, rolled oats, cracked wheat, corn meal. Any of those 
listed in 12 to 18 months, plus the above. 

(2) FRUITS. Same as from 12 to 18 months. (Scrape 
fruit if raw, mashed if stewed, strain if containing seeds.) 

(3) BREADS. Same as listed in diets from 12 to 18 months 
plus graham, rye and brown. 


(3) 

Fggs or crisp bacon. 


(5) 

BEVERAGE—Milk. 


11:30 to 12:30—DINNER 


(1) 

Potatoes. 


(2) 

Other vegetables. Same as in 

lists from 12 to 18 

mon 

ths. (Vegetables may be stewed, 

seasoned with butter or 


beef juice, or as thick vegetable soup, or as cream soups or 
creamed vegetables. 

(3) Meat or Meat Substitutes. (Lamb, egg, fish, chicken, 
scraped beef, crisp bacon, liver, sweetbreads, kidney heart, etc., 
whenever purchased for the rest of the family.) 

(4) BREADS. Same as above. 

(5) DESSERTS. Custard, blanc mange pudding, chocolate 
cornstarch, rice pudding, junket, tapioca pudding. 

(6) Fruits. Any of the above named fruits. 

(7) Beverage. Milk or cocoa. 

3:00 to 3:30—LUNCH 

(1) Bread and butter. Breads mentioned above. 

(2) Milk. 

(3) Fruit. Fruits mentioned above. 




Kiddy Kookery 


19 


5:30 to 6:00—SUPPER 

(1) Vegetables. Any of the above vegetables. 

(2) Bread or cereals. Any of those previously mentioned. 

(3) Desserts. Any of the above named desserts. 

(4) Beverage. Milk or cocoa. 


GENERAL MENU 


BREAKFAST— 

Give either 1, 2, 4, 5, or 2, 3, 4, 5, 6. 
DINNER— 

Give either 1, 2, 4, 5, 6, or 2, 3, 4, 5, 6. 


LUNCH— 


Give either 1, 2, or 2, 3. 


SUPPER— 




Give either 1, 2, 3, or 1, 3, 4. 


SPECIFIC MENU 

I. BREAKFAST—1, 2, 4, 5. 

4-5 tablespoons Farina. 

2-3 tablespoons apple sauce. 

1 egg. 

1 cup milk. 

II. BREAKFAST—1, 2, 4. 6, 7. 

2- 4 tablespoons prunes. 

1 slice toast. 

2 slices crisp bacon. 

1 cup milk. 

III. BREAKFAST—1, 2, 3, 5. 

3- 4 tablespoons oatmeal mush. 
1 orange. 

1 slice toast. 

1 cup milk. 



20 


Kiddy Kookery 


0 

IV. BREAKFAST—1, 2, 3, 5. 

3-4 tablespoons Wheat Hearts. 

Juice of berries. 

Zweibach. 

1 cup milk. 

I. DINNER—1, 2, 4, 6, 7. 

2 tablespoons baked potato. 

1/2 cup spinach puree. 

Hard crackers. 

2/3 tablespoon peaches. 

1 cup milk. 

II. DINNER—2, 3, 4, 5, 6. 

2-4 tablespoons creamed carrots. 

Boiled fish. 

1 slice whole wheat bread. 

2 tablespoons rice pudding. 

1 cup milk. 

III. DINNER—1, 2, 4. 6, 7. 

2 tablespoons boiled potato. 

2 tablespoons beets. 

1 slice rye bread. 

2/3 tablespoon apricots. 

1 cup milk. 

IV. DINNER—2, 3, 4, 5, 7. 

Liver and spinach. 

3 tablespoons cooked tomatoes. 
Zweibach. 

2 tablespoons blanc mange pudding. 

1 cup cocoa. 

1. LUNCH—1, 2. 

Bread and butter. 

1 cup milk. 

II. LUNCH—2, 3. 

2-3 tablespoons of above named fruits. 
1 cup milk. 



Kiddy Kookery 


21 


I. SUPPER—1. 2, 3. 

4 tablespoons spinach soup. 

Zweibach. 

3 tablespoons custard. 

II. SUPPER—1, 3, 4. 

4 tablespoons cream of pea soup. 

2 tablespoons junket. 

1 cup milk. 

III. SUPPER—1, 3, 4. 

4 tablespoons celery soup. 

2 tablespoons rice pudding. 

1 cup milk. 

IV. SUPPER— 1, 2, 3. 

3-4 tablespoons lettuce puree. 

1 slice rye bread and butter. 

2 tablespoons chocolate cornstarch pudding 




22 


Kiddy Kookery 


MENU 

3 to 6 Years 

7:00 to 8:00—BREAKFAST 

(1) Cereals. Any previously listed. Occasional use of 
shredded wheat biscuit, puffed grains or other prepared cereals 
for variety if freshened first. 

(2) Fruits. Remove seeds when necessary. Chewing habits 
should be well formed by this time, so fruit may be given raw. 
Apricots, tomatoes, oranges, prunes, peaches, apples, pears, figs, 
juice of grapes, berries and grapefruit. 

(3) Eggs or crisp bacon. 

(4) Breads (previously named) . 

(5) Beverage—Milk or cocoa. 

11:30 to 12:30—DINNER 

(1) Potato or rice. 

(2) Other vegetables. Any previously listed, plus dried peas, 
dried beans, spinach, kohlrabi, corn, squash. 

(3) Meat or Meat Substitutes (minced unless child chews his 
food thoroughly). 

(4) Breads previously mentioned. 

(5) Desserts. Any of the desserts previously mentioned, with 
the inclusion of milk, sherbets, plain ice cream, hard plain 
cookies, sponge cake. 

(6) Fruits previously mentioned. 

(7) Beverage—Milk or cocoa. 

3:00 to 4:00—LUNCH 

(1) Bread and butter, with or without jelly. 

(2) Milk. 

(3) Fruit. 

5:30 to 6:00—SUPPER 

(1) Vegetables. Any previously mentioned. 

(2) Breads previously mentioned. 

(3) Desserts previously mentioned. 

(4) Beverage—Milk or cocoa. 



Kiddy Kookery 


23 


GENERAL MENU 


BREAKFAST— 

Give either 1, 2, 3, 4, 5; or 2, 3, 4, 5. 

DINNER— 

Give either 1, 2, 4, 5, 7; or 2, 3, 4, 6, 7; or 1, 2, 4, 6, 7; 
or 2, 3, 4, 5, 7. 

LUNCH— 

Give either 1, 3; or 2, 3. 

SUPPER— 

Give either 1, 2, 3; or 1, 3, 4. 


SPECIFIC MENU 

1. BREAKFAST—1, 2, 4, 5. 

4-5 tablespoons oatmeal cooked with raisins. 

1 orange. 

2 slices w’hole wheat bread. 

1 cup milk. 

11. BREAKFAST—1, 3, 4, 5. 

4 teaspons corn meal. 

1 boiled egg. 

1 slice toast. 

1 cup milk. 

III. BREAKFAST—1, 2, 4, 5. 

4 tablespoons Cream of Wheat (cooked in milk) . 

3 tablespoons Apple Sauce. 

4 slices rye bread. 

1 cup milk. 

IV. BREAKFAST—1, 2, 3, 5. 

4 Tablespoons brown rice. 

3 tablespoons apricots. 

2 slices crisp bacon. 

1 cup milk. 



24 


Kiddy Kookery 


1. DINNER—1, 2, 4, 5, 7. 

3 tablespoons boiled potato. 

3 tablespoons string beans. 

2 slices brown bread. 

3 tablespoons tapioca pudding. • 

1 cup milk. 

II. DINNER—2, 3, 4, 5, 7. 

4 tablespoons cauliflower (creamed) 
Lean beef. 

2 slices rye bread. 

1 piece sponge cake. 

1 glass milk. 

III. DINNER—1, 2, 4, 5, 7. 

3 tablespoons mashed potatoes. 

2 tablespoons Brussel sprouts. 

2 slices whole wheat bread. 

3 tablespoons prune pudding. 

1 glass milk. 

IV. DINNER—3, 2, 4, 5, 7. 

3 tablespoons baked rice and meat. 

3 tablespoons creamed carrots. 

2 slices graham bread 

2 tablespoons milk sherbet. 

1 glass milk. 

1. LUNCH—3. 

Bread, butter and jelly. 

3 tablespoons above named fruits. 

II. LUNCH— 

3 tablespoons above named fruits. 

1 glass milk. 

I. SUPPER—1, 3, 4. 

34 cup cream of corn soup. 

2 hard cookies. 

1 cup cocoa or Cho-Cho. 



Kiddy Kookery 


25 


II. SUPPER— 1, 2, 4. 

3 tablespoons baked squash. 

2 slices rye bread and butter. 

1 cup milk. 

III. SUPPER— 1, 3. 4. 

4 tablespoons stewed tomatoes. 

2 tablespoons milk sherbet. 

1 cup milk. 

IV. SUPPER— 1, 3, 4. 

cup celery soup. 

4 tablespoons peaches. 

1 cup milk. 


DO NOT FORCE A CHILD TO EAT 

Flavorless, badly cooked, unattractive and unappetizing food will 
be poorly digested. The pleasing appearance of food and an agreeable 
manner of serving it have much to do with the pleasure of eating it. 

Forcing a child to eat antagonizes him and does more harm than 
good. It is far better for a child to go hungry than to be forced to 
swallow food when he is under extreme emotional strain. Anger, rage, 
excitement and worry do inhibit digestion. No child will starve him¬ 
self. When good and hungry he will eat what you want him to. If 
he continues to have no appetite then consult your physician. 

Put the thing you particularly want the child to eat on his plate 
first, in reasonable small amounts. Do not plead with the child to eat 
his food, if he refuses excuse him from the table and allow him no food 
until next meal time. 

Absolutely do not discuss food or* any child’s food habits at the 
table or at any time in his presence. Allow no one to express a dislike 
for any article of food before a child. 

Parents and older members of the family should always eat what 
the child is expected to eat. Whatever is good for the child is good for 
the adult. 

The growing child needs a good deal of good drinking water, 
particularly in hot weather, and should be offered water, even when he 
does not demand it. Tea and coffee should be absolutely forbidden to 
all children. 

According to Ellen H. Richards a mother has made a failure of 
her task if she brings up her children to be notional about food. 





26 


Kiddy Kookery 


SUGGESTED METHOD FOR TRAINING CHIL¬ 
DREN TO CHEW FOOD 
THOROUGHLY 

Serve fairly coarse food and do not let child drink any beverage 
with his meals. Do not' give much soup otf liquid food. He has to 
chew his food well, then, in order to swallow it. 

Allow no drinking with meals if beverage is used merely to wash 
half-chewed food down. 

Chewing is very important in keeping the teeth in good con¬ 
dition. 

Do not give dry raisins and dry prunes, raw apples, bananas, raw 
vegetables or nuts to a child to eat until he learns to chew his food 
well. Until such time is reached his, hard crisp food should be con¬ 
fined to zweibach, toast, hard crackers, etc., which will soften up in 
the digestive juice if chunks are swallowed. 

Do not let children eat pork or veal—much meat of any kind— 
fried foods—rich pies and cakes—strong spices and vinegar—green 
or spoiled fruit. 

Do> not let children drink tea, coffee, beer, wine, sodas. 

Do not let them eat between meals, except for a regular lunch. 
Do not let them eat candy, ice cream cones, nuts, cakes and cookies 
between meals. 

The habit of eating between meals tends to destroy the natural 
appetite and to make a child indifferent to his regular meals and leads to 
indigestion and malnutrition. If the interval between dinner and 
supper is very long, a light lunch consisting of milk, bread and butter, 
or other light food may be given, if given regularly at the same hour 
every day. 


BE CHEERFUL AT MEAL TIME 

A mother of several children has no time to cook separate meals 
for the children and the adults—she should plan her meals to suit the 
needs of both. 

If a child will not eat he should not be forced to do so, nor should 
he be tempted with unsuitable foods when he refuses the ordinary 
article. 

The child should be taught proper table manners, but if he is to 
eat properly, his table and chair must be of the right height and his 
utensils small enough so that he can use them easily. After the high 
chair is outgrown a child needs a dining chair high enough to bring 
his elbows nearly on a level with the top of the table, and provided 
with a foot rest. 



Kiddy Kookery 


27 


MILK 

Milk is the natural food for babies and the most important food 
for young children. A quart a day is a good allowance for a child if 
he takes plenty of solid food. The normal child needs one pint and a 
half only after eighteen months of age. 


METHODS OF GETTING CHILDREN 
TO DRINK MILK 

If a child does not care for milk to drink, he may be tempted by 
using a colored glass or a fancy cup. 

Milk may be given to children by preparing desserts, cereals and 
soups with milk. Also by giving cocoa and malted milk. A child 
will sometimes drink milk if given a straw to drink through. 

Let him drink from some particular cup he is fond of. If he has 
none, let him go to the store and select one he would like to drink his 
milk from. 

Give milk occasionally when child is thirsty in place of water. 

Place at the mother's place a large opaque mug of milk and at the 
child’s place a tiny wine glass. As the child drinks from the glass 
refill it from the mug. The small glass and small amount of milk 
may appeal to him if he has a small appetite. 

When milk is given to babies the chill is usually taken from it. 
It is safe to do this for all young children. When milk is used as a 
drink it should be sipped, not gulped down. 





ecipes 

FRUITS 


Fruits are necessary and should be given every day if possible. 

BAKED APPLES 

Wipe and core apples. Put in a shallow dish with one table¬ 
spoon water to each apple; more may be added during cooking if 
necessary; put into the center of each apple two teaspoons sugar. Bake 
in a hot oven twenty to thirty minutes, or until soft; baste with the 
syrup every ten minutes. A little nutmeg may be added to the sugar, 
and a few drops of lemon juice to each apple. Care must be taken 
that apples do not lose their shape and break. 

STEWED APPLE SAUCE 

Wash, pare, core and slice one apple; put in saucepan and add 
one teaspoon sugar and enough boiling water to partly cover. Cover 
and cook slowly without stirring until transparent and tender. Appe¬ 
tizing to serve with any breakfast food. 

Pears and peaches may be cooked in the same way. 

APRICOT AND PRUNE SAUCE 

Va cup prunes. 1 cup cold water. 

54 cup dried apricots. Sugar to taste. 

Wash fruit carefully; soak over night and cook, slowly for two 
hours. If cooked properly the fruit will need very little sugar, as the 
sugar in the fruit is developed by this method of cooking. 








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29 


STEWED FIGS 

Yz pound figs 1 cup cold water 

54 cup white sugar Juice 54 lemon. 

Wash figs. Dissolve sugar in the water; add figs and bring 
slowly to boiling point. Stew two and one-half hours; when tender, 
add lemon juice. 

NOTE—Cut figs in small pieces; cook very slowly so as not to 
add more water. 

SERVING ORANGES 

Cut a slice from the top of an orange and remove the pulp with 
a spoon; fill with a gelatine jelly; set on ice; when firm cut in quarters. 

ORANGE BASKET 

Cut two pieces from an orange, leaving a strip in the center for a 
handle; take out pulp; fill the basket with jelly made from pulp. 

ORANGE JELLY 

Yz cup orange juice. 2 tablespoons boiling water 

2 teaspoons juice 1 tablespoon cold water 

3 tablespoons sugar 1 teaspoon gelatine 

Soak the gelatine in cold water; add the boiling water, sugar, 
lemon and orange juice. Strain. 

BAKED PEARS 

8 pears 2 tablespoons butter 

Yz cup brown sugar. 

Cut pears lengthwise, remove core and sprinkle one-half table¬ 
spoon brown sugar and dot of butter on each half. Bake until tender 
and browned. 

STEAMED RHUBARB 

1 cup rhubarb Y to /4 CU P sugar 

Wash the rhubarb and cut it into inch pieces without removing 
the skin, as this gives a pretty pink color to the juice. Put it into a 
double boiler without water and steam one-half hour, or until soft. 
Do not stir, as it breaks the pieces. Sweeten to taste at once on taking 
from fire. If rhubarb cooks a minute too long—which means after 
it has gone to pieces—it will lose its delicious flavor. 

FRESH BANANAS 

Fresh bananas may be given as early as eighteen months if 
thoroughly mashed first. Do not give more than two teaspoonfuls 
at a time. 



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CEREALS 

Cereals and bread should furnish one-third of the food required 
by the child. If children do not like cereals, it is usually because they 
have not been properly cooked and served. Cereals should be thor¬ 
oughly cooked. They need long, slow cooking. They may be cooked 
in a large enough quantity to last three days, if kept in a cool place 
and heated as needed. They are much improved by the addition of 
fruits, such as dates, prunes or crushed bananas. Mixed cereals offer 
a great variety of flavors. Two or three kinds may be cooked together. 

Uncooked or prepared cereals may be given occasionally, if cost 
can be disregarded. It should also be remembered that it takes two or 
three times as much of these cereals by volume to supply the same 
amount of food as cookd cereal. They should always be freshened in 
the oven before serving, however. 

Dried fruits, like figs, dates, and raisins, may be cooked with the 
cereal to sweeten it and to give flavor. 


METHODS OF PREPARATION 

One teaspoon salt to 1 quart water for all cereals. 

Four parts water to one part fine cereal. Make thin paste out of 
part of water as cold water to prevent lumping. 

Two to two and one-half parts water for one part cereal for 
coarse cereals. 

Steamed rice, one part rice to three or five parts water. 

Boiled rice, one part rice to eight or sixteen parts water. 

1. Put required amount of water and salt in the top of the 
double boiler and heat directly over the flame to the boiling point. 
Drop in the cereal so slowly that the water keeps bubbling violently. 
Stir constantly. Cook directly over the flame for five minutes. Com¬ 
plete cooking in the double boiler for 30 minutes to one hour—more 
if flavor of long cooked cereal is preferred. 

2. Mix equal amount of water and cereal, though finely divided 
cereals require more water. Add to the boiling salted water. Cook 
directly over the flame for five minutes. Complete cooking in a double 
boiler, over an asbestos pad, or directly over a slow wood fire. Cook 
for 30 minutes without double boiler or from one to two hours if 
double boiler is used. 



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31 


3. (This method is especially good for whole grain wheat and 
oat cereals) . Soak one cup of cereal in four cups of cold water over 
night in single boiler. The next morning bring to a boil directly over 
the fire. Stir well, cover and cook slowly for 30 minutes over an as¬ 
bestos mat, or one hour in double boiler. 

BRAN MASH 
(For Constipation) 

1 cup bran 1 tablespoon Agar-agar 

1 pint water % teaspoon salt 

Put the ingredients in a sauce pan and heat slowly to the boiling 
point. Simmer for ten minutes or until the Agar-agar is dissolved. 
Pour into a loaf pan and allow to solidify at room temperature. 
Serve sliced with sugar and cream for cases of constipation. A thin 
slice added to a cooked cereal is often more appetizing. 

BARLEY GRUEL (WITH BROTH) 

2. cups beef broth 2 tablespoons cold water 

2 tablespoons barley flour 1 teaspoon salt 

Mix barley flour and salt with the cold water to form a smooth 
paste. Add gradually to the boiling stock and boil one-half hour. 
Strain and serve very 1 hot. 

BARLEY JELLY 

1 tablespoon barley flour 1 cup boiling water 

2 tablespoons cold water Salt 

Blend carefully the barley flour and the cold water; add gradually 
to the boiling water and cook twenty minutes. Add salt to taste, re¬ 
heat to boiling point, strain and serve or bottle for keeping. 

CEREAL GRUELS 

1 tablespoon barley flour, Y\ teaspoon salt, y 2 cup boiling water, 
y 2 cup scalded milk. 

1 tablespoon rice flour, Y teaspoon salt, cup boiling water, 
y 2 cup scalded milk. 

1 tablespoon! farina, Y teaspoon salt, y 2 cup boiling water, Yt 
cup scalded milk. 

1 tablespoon oat flour, Y teaspoon salt, *4 cup boiling water, 
y 2 cup scalded milk. 





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2 tablespoons cracker crumbs, J4 teaspoon salt, y 2 cup boiling 
water, cup scalded milk. 

In the top of the double boiler mix the desired flour with enough 
cold water to form a paste. Add the boiling water, boil for two or 
three minutes over the fire, then set over the lower part of the double 
boiler and cook for fifteen or twenty minutes, stirring frequently. Add 
the salt and scalded milk and serve in a hot cup or bowl. The cracker 
giuel does not need to be mixed with the cold water nor cooked over 
the hot water, as it is sufficiently cooked by the two or three minutes' 
boiling. 


CORNMEAL MUSH 

1 cup cornmeal 1 teaspoon salt 

5 cups water. 

Use any of the above methods of preparation. 

FARINA 

Va cups farina 1 teaspoon salt 

4 cups water 

Use any of the above methods of preparation. 

OATMEAL 

1 cup oatmeal (coarse) 1 teaspoon salt 

4 cups water 

Use any of the above methods of preparation. 

RICE (BOILED) 

1 cup rice 2 teaspoons salt 

8 cups water (boiling) 

Pick over the rice. Wash until the water is clear. Drop into the 
boiling salted water which is kept bubbling violently. Boil thirty 
minutes or until soft. All the water should have disappeared. If any 
is left, drain and use for a soup. Pour over the rice one quart hot 
water. Return to kettle and place uncovered on back of stove to dry 
off. Kernels should be distinct. When stirring use a fork to prevent 
breaking kernels. 



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33 


RICE (STEAMED) 

1 cup rice 1 teaspoon salt 

3 cups water or milk 

Pick over the rice. Wash until the water 1 is clear. Put salt and 
water or milk on top of the double boiler 1 and place on stove. Add 
rice, stirring with a fork. Cook five minutes, cover, place over under 
part of double boiler and steam for 45 minutes or until kernels are 
soft. Uncover so steam may escape. 

ROLLED OATS 


1 cup rolled oats 1 teaspoon salt 

3 cups water 

Use any of the above methods of preparation. 

CREAM OF WHEAT 

1 cup Cream of Wheat 1 34 teaspoons salt 

5 cups of water 

Use any of the above methods of preparation. 

CRACKED WHEAT 

Use four parts of boiling water to one part cracked wheat. Cook 
in double boiler from one-half to one hour. Salt to taste. Serve with 
cieam and sugar. 


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BREAD 


There should be plenty of bread and cereals, particularly oat¬ 
meal and whole wheat breads, which should be used freely. They 
are better for growing children than white bread. Day old bread is 
better than fresh bread—never give children bread which is under 
24 hours old. 


BRAN MUFFINS 

34 cup sugar 1 cup toasted bran 

2 tablespoons shortening 34 teaspoon soda 

1 or 2 eggs 34 teaspoon salt 

1 cup sour milk 1 34 cups flour 

Mix and sift dry ingredients; melt fat, separate yolks and whites 
of eggs; add liquid to dry ingredients slowly. Beat. Add beaten 
yolks, fold in whites beaten stiffly. Fill pans two-thirds full. Bake 
25 minutes in moderate oven. 


DATE MUFFINS 

1/3 cup shortening 2/3 cup milk 

1/3 cup sugar 3 level teaspoons baking powder 

2 eggs Little salt and nutmeg 

34 cup dates, chopped 

Mix like cake and bake in muffin pans about 25 minutes. 


ROMAN MEAL BREAD 


1 y 2 cups white flour 
34 cup roman meal 
34 cup bran 
1 cup chopped raisins 
1 34 cups sugar 
Mix together and bake in 


1 34 cups sour milk 
1 teaspoon soda 
1 teaspoon baking powder 
1 teaspoon salt 

about y of an hour. 


DATE BREAD 


2 cups unsifted graham flout 
1 cup white flour 
2/3 cup molasses 
1 cup sour milk 
Mix well and bake like bread. 


1 teaspoon soda 
1 teaspoon salt 
34 cup chopped dates. 





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35 


EGGS 

COOKED EGG 

Have ready a sauce pan containing 1 pint of boiling water for 
one egg and an additional cup of water for each additional egg. Care¬ 
fully drop the eggs in with a spoon. Remove pan from fire. Let 
stand from six to eight minutes for soft cooked eggs. For hard 
cooked eggs, place in hot water in double boiler and allow to cook 
for 40 minutes. 

Another method to "soft cook” is to place eggs on stove in cold 
water and allow water to heat gradually until the boiling point is 
reached. Remove from stove, allow to stand in water one minute. 

Cut a round slice of bread, toast it thoroughly; beat the white 
of one egg until it is very stiff: spred this egg white over the toast; 
make a depression in the center of it and drop whole yoke into it. 
Bake in a very slow oven until the egg is lrm. 

EGG NOG 

Beat yolk of egg thick, add 1 teaspoon sugar and 1 cup milk. 
Add well-beaten white of egg and season with vanilla. 

GOLDEN ROD EGGS 

Boil eggs until firm. Mince the whites very finely. Add to 
white sauce, season with salt and pepper, and pour over hot toast. 
Press the yolks through fine wire seive and sprinkle on top. 

SCRAMBLED EGGS 

Beat eggs thoroughly with a fork or dover beater, season and add 
a little milk. Melt a little butter in the top of the double boiler, pour 
in eggs, and stir occasionally until firm. 

STEAMED OMELET 

Beat one egg very stiff, without separating white and yolk. Add 
four tablespoons of thin cream and a little salt and pepper. Place in 
small buttered pan and place this in stew pan of boiling water. Cover 
the stew pan so that very little steam escapes and allow to cook just 
ten minutes. 


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POACHED EGGS ON TOAST 


Open eggs into saucer. Drop easily into freshly boiled water and 
cook below boiling point. Cook until white film forms over yolk of 
egg. Remove from water and serve on toast. Add seasoning and tiny 
piece of butter. If a poacher is available it will aid greatly in mak¬ 
ing the eggs more appetizing in appearance. 


PLAIN OMELET 


2 eggs 

% teaspoon salt 
Pepper 


2 tablespoons hot water 
34 tablespoon butter 
94 cup white sauce 


Separate yolks from whites. To yolks, add salt, pepper and hot 
water and beat until lemon colored. Beat whites stiff, cutting and 
folding into first mixture until they have taken up mixture. Heat in 
buttered pan. Turn in mixture, spread evenly, place on range where 
it will cook slowly. When well puffed and delicately browned under¬ 
neath, place pan on center of grate of oven to finish cooking on top. 
The omelet is cooked if it is firm to touch when pressed with finger. 
Fold and turn out on hot platter and pour white sauce around. 

Jelly may be spread on top in place of using white sauce. In 
case jelly is desired omit the pepper and one-half the salt and add one 
tablespoon sugar. 


CODDLED EGGS 


Place egg in pan of boiling water and remove pan from fire at 
once; cover, and allow the egg to cook about seven or eight minutes. 
7 ne w ^i te should be soft and of jelly-like consistence, which makes 
it quite readily digestible. 



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37 


SOUPS 

BEEF BROTH 

2 lb. shin of beef 1 teaspoon salt 

1 quart cold water. 1 diced carrot 

1 small onion 1 small turnip 

Wipe the meat and cut the lean part in small pieces. If brown 
stock is desired, put the lean meat in a hot frying pan in marrow from 
the bone and brown well. Put bone, browned meat, water and salt 
into a soup kettle and heat slowly for one and one-half hours. Remove 
scum as it rises. Add vegetables, any seasonings desired, and cook for 
one-half hour. Strain and cool. When cold remove the fat. This 
may be kept in a cool place and used as desired for broth or as a stock 
for vegetable soups. A white soup stock may be made by using 
knuckle of veal. 


CHICKEN BROTH 

Boil a large hen in salted water with onion, celery and parsley. 
Cook rice separately and when done add to the broth that has been 
cooled, fat removed, reheated and strained. 

MUTTON BROTH 

Wash two pounds neck of mutton, cut off fat and cut into 
squares. Put meat in sauce pan with 3 pints of water. Cook slowly 
for several hours. 


BEAN SOUP 

1 quart water 1 cup tomatoes 

1 slice onion Salt 

2 cups cold baked or boiled beans 

Put beans, water and onion in a kettle and simmer twenty min¬ 
utes. Rub through sieve. Add strained tomatoes, seasoning and re¬ 
heat. 


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CLAM CHOWDER 

Boil 2 medium potatoes. Cut in cubes with one onion, salt to 
taste. Cook one pint of minced clams in clam nectar. Add 1 pint 
milk and 1 tablespoonj of flour blended in water. Drain water from 
potatoes and onions and add to clams. Serve with bits of crisp bacon 
on top. 


OYSTER SOUP 

1 quart oysters 4 tablespoons butter 

1 quart milk Salt 

Wash and pick over oysters. Heat liquor to boiling point and 
stiain. Add oysters to the milk and the liquor and cook until the 
oyster edges begin to curl. Add butter and salt. 

RICE TOMATO SOUP 

Put y 2 cup of rice into a saucepan with 2 quarts of vegetable 
stock and ooil until rice is tender. Mix with a can of tomatoes strained 
and 1 ounce of butter. Serve it with sippets of toast. 

TOMATO SOUP 

2 cups strained tomatoes Salt 

1 cup meat stock 

Add stock to tomatoes and simmer for twenty minutes. Season 
and serve. 


VEGETABLE SOUP 

Sieve vegetables into clear meat broth. Either one at a time or 
two or three in the same soup. This may be thickened with bread 
crumbs. 

Several vegetables may be used together for a cream soup. 

Putting puffed rice on top of the plate of soup or toasted squares 
of bread makes soup more interesting and enticing for children. 

WHITE SAUCE 

(For Soups) 

1 tablespoon butter 1 tablespoon flour 

1 cup milk or vegetable juice 



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39 


(For Scalloped Dishes) 

2 tablespoons butter 2 tablespoons flour 

1 cup milk 

(For Croquettes) 

3 tablespoons butter 3 tablespoons flour 

1 cup milk 

Cream fat and flour, cook over slow flame for five minutes, add 
liquid and cook until thick. 

CREAM OF CARROT SOUP 

1 pint carrots Salt 

1 quart white sauce Seasonings 

Wash and scrape the carrots. Cook in boiling salted water until 
tender. Push through a sieve. Add to the white sauce, season and 
reheat. 

CREAM OF CELERY SOUP 

3 cups of celery Salt 

1 quart white sauce Seasoning 

Cook celery in small amount of water ten minutes. Push 
through a sieve. Add to the white sauce, season and reheat. 

CREAM OF CLAM SOUP 

1 pint clams Salt 

1 quart white sauce Seasonings 

Clean and pick over .clams. Add liquor to hard part of clams, 
finely chopped, and simmer twenty minutes. Add this and soft part 
of clams to the white sauce. Season and reheat. 


CREAM OF LETTUCE SOUP 

2 heads of lettuce 2 tablespoons rice 

2 cups of white sauce Salt 

Seasonings 

Cook the rice until tender in one cup boiling water. Add it, the 
very finely chopped lettuce, and seasonings to the white sauce. Cook 
fifteen minutes in a double boiler. 


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CREAM OF PEA SOUP 

1 can peas Salt 

1 quart white sauce Seasonings 

Drain liquor from peas. Push through a sieve and add to white 
sauce. Season and reheat. 

CREAM OF POTATO SOUP 

2 cups cooked potatoes Salt 

1 quart white sauce Seasonings 

Rub potatoes through a sieve and add to the white sauce. Add 
seasonings and reheat. 

CREAM SQUASH SOUP 

Press either baked or boiled squash through sieve and add to 
cream sauce. Season, salt and pepper. 

CREAM OF STRING BEAN SOUP 

2 cups string beans Salt 

1 pint white sauce Seasonings 

Cook beans until soft in boiling water to cover. Push through 
a sieve. Add liquor and pulp to white sauce. Season and reheat. 

CREAM OF SPINACH SOUP 

1 cup cooked spinach Salt 

1 quart white sauce Seasonings 

Rub spinach through a sieve and add to the white sauce. Add 
seasonings and reheat. 


CLAM NECTAR 

Heat clam nectar from fresh clams. Add pepper, salt and a 
little grated onion. 

CREAM OF BEET SOUP 

Cream of Beet Soup is very good and very pretty. 




Kiddy Rookery 41 

/ 


VEGETABLES 

TO COOK VEGETABLES 

Cook mild vegetables in small amount of water and serve in 

juice. 

Cook extremely flavored vegetables, such as onions, turnips, cab¬ 
bage, kale, cauliflower and Brussel sprouts uncovered in boiling salted 
water, using 1 teaspoon of salt to 1 quart of water. 

Cook highly colored vegetables same, except beets, which may 
be covered during cooking. 

Cook rapidly until tender when pricked with a fork. 

This method prevents discoloration of colored vegetables and 
prevents strong flavor in others. 

Use any necessarily discarded juice ini soups and gravies. 

Young vegetables cook more quickly than old vegetables. Young 
or green leafy vegetables cook in from 20 to 30 minutes. Root 
vegetables or older vegetables 30 minutes to 1 hour. 

Do not soak vegetables unless necessary to freshen before cook¬ 
ing. 

Cook greens in own juice, no water except what clings from 
washing. Turn greens often until enough juice is drawn out to 
cook well. 

For the retention of nutritive value cook root vegetables in 
jackets wherever possible. Scrape instead of peeling and if peeling 
is necessary, peel very thinly. 

Cook in large pieces even though it is to be cut afterwards. 

Avoid overcooking vegetables; use the uncooked vegetable 
whenever possible. For infants under two years of age all vegetables 
should be rubbed through sieve. 

Corn on the cob may be given to children over three years of 
age providing each grain is cut by running a knife down the center of 
each row of grains. 


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Kiddy Kookery 


Every child should have one or two vegetables every day. If 
fresh vegetables cannot always be obtained a good brand of canned 
may be used with safety if well heated first. 

ASPARAGUS 

Wash and cut off lower part of stalks as far down as they will 
snap. Cook in boiling salted water until tender, leaving the tips out 
of water the first ten minutes. Drain and season with butter. Or 
cut in inch pieces, cooking ends first and adding the tips last five 
minutes. 


CREAMED ASPARAGUS 

4 cups cooked asparagus 1 pint white sauce 

LIMA BEANS 

Soak one cup lima beans over night. Drain and cook in small 
amount of boiling salted water until soft. Season with butter. 

STRING BEANS 

Remove strings and break in one inch pieces. Wash and cook 
in boiling salted water 45 minutes to one hour. Drain and season 
with butter. Meatbone, salt pork or bacon give good flavor to beans. 

CREAMED STRING BEANS 

4 cups string beans (cooked) , 1 pint white sauce. 

BEETS 

Wash and cook in boiling water until tender. Drain, put in 
cold water and remove the skins. Quarter and season with butter. 

BRUSSELS SPROUTS 

Remove wilted leaves and soak in cold water fifteen minutes. 
Cook in boiling salted water until tender. Drain and season with 
butter. 





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BRUSSELS SPROUTS AND CELERY 

Cook 2 cups of celery cut in small pieces. Cook Brussels 
sprouts until tender and place layers of sprouts and celery and cream 
sauce and seasoning in well buttered baking dish. Sprinkle top with 
bread crumbs and bake about 25 to 30 minutes. 


SCALLOPED BRUSSELS SPROUTS 

Put 4 cups boiled Brussels sprouts in an oiled baking dish, 
sprinkle with salt, add 1 pint white sauce. Cover with buttered bread 
crumbs and bake until browned. 


CABBAGE 


Remove outside leaves, shred and cook in salted water for 
twenty minutes. Drain and season with butter. 


BAKED CABBAGE 

One-half head of cabbage, put through a grinder. Cook until 
tender in boiling water. Drain, make sauce of 3 tablespoons butter 
and 3 of flour, add one pint of milk and 1 teaspoon salt. Add to 
cabbage. Bake 20 minutes in moderate oven. 


SCALLOPED CABBAGE 

Put four cups boiled cabbage in an oiled baking dish. Add 1 
pint white sauce. Cover with buttered bread crumbs and bake until 
browned. 


CARROTS 

Wash and scrape carrots. Cook until tender in small amount of 
boiling salted water. Season with butter. Either dice or slice car¬ 
rots for older children, but press them through wire sieve for younger. 


CARROTS AND PEAS 

Cut carrots into dice, add salt, pepper, little sugar and lump of 
butter and some water. When half cooked add peas, and thicken 
with a little flour. Cook about 24 of an hour longer. 


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CREAMED CARROTS 

4 cups boiled carrots, 1 pint white sauce. 


CAULIFLOWER 

Remove leaves, cut off stalk and soak thirty minutes in cold 
salted water (head down) . Cook, head up, or broken in flowerets 
in boiling salted water until tender. Drain and butter. 

CREAMED CAULIFLOWER 

4 cups boiled cauliflower, 1 pint white sauce. Juice of one 
lemon may be added. 


CELERY 


Wash, scrape and cut stalks in one inch pieces. Cook until 
tender in boiling water. Drain and season with butter. 


BAKED CELERY 


Boil celery in salted water until tender. Add cream sauce. 
Place 1 in baking dish, sprinkle with bread crumbs and brown in oven. 


BOILED LETTUCE 

Wash lettuce carefully and remove thick stalks. Cook in boil¬ 
ing salted water ten to fifteen minutes. Drain, chop lightly, or push 
through seive for babies. Add butter or cream sauce. 


ONIONS 

Remove ^kins from onions while under cold water. Cover with 
boiling salted water and boil five minutes. Drain and again cover 
with boiling salted water. Cook until tender. Drain and season 
with butter. 


SCALLOPED ONIONS 

Cut 8 onions in quarter. Put in an oiled baking dish and add 
1 pint white sauce. Cover with buttered crumbs and bake until 
nicely browned. 




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45 


PEAS 

Cook shelled peas in small amount of boiling salted water until 
tender. Season with butter. 

CREAMED PEAS 

4 cups cooked peas, 1 pint white sauce. 

SPINACH 

Wash carefully in running water two or three times. The 
water that clings to the leaves is sufficient for cooking. Add salt and 
boil ten to twenty minutes. Season with butter and serve. A slice 
of bacon may be cooked with the spinach if desired. 

SPINACH RING 

Two full cups cleaned spinach boiled and mashed through a 
sieve, 2 egg yolks, 24 CU P grated bread crumbs, butter ball, salt, 
pepper, chopped parsley. Add beaten whites. Bake in ring form 
that has been buttered and sprinkled with parsley, put in pan with 
boiling water and bake 30 minutes (moderate oven). Serve with 
poulette sauce of mushrooms or hard boiled eggs. 

SQUASH 

Wash squash, cut in pieces, remove seeds and stringy parts and 
pare. Cook in very small amount of boiling salted water or steam 
until tender. Mash and season with butter. 

BAKED SQUASH 

Prepare as above, cutting into 3-inch pieces, but do not pare. 
Bake in moderate oven until soft. 

BAKED TOMATOES 

Wipe and remove a half-inch slice from the stem end of the 
tomatoes. Make a small opening in the centre of each tomato and 
fill with meat, celery, onion or any left-over vegetable. Sprinkle with 
bread crumbs and bake until tender. 

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46 


Kiddy Kookery 


TOMATOES 

Wipe, skin and cut tomatoes in pieces. Cook slowly until 
tender. Season with butter and salt. 

SCALLOPED TOMATOES 

Put a layer of bread crumbs in the bottom of an oiled baking 
dish. Add a layer of cooked salted tomatoes. Repeat until dish is 
full, having the crumbs on top. Bake until browned. 

TURNIPS 

Wash, pare, and quarter turnips. Cook until soft in very small 
amount of boiling salted water. Drain and butter or mash and season. 

CREAMED TURNIPS 

Four cups cooked turnips, 1 pint white sauce. 





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47 


POTATOES 

ESCALLOPED POTATOES 

Slice potatoes thin. Put in dish in layers, and on each layer 
put pepper, salt and bits of butter. Beat 1 egg in a cup of milk. 
Pour over potatoes. Bake until soft. 

POTATOES BAKED IN THE HALF SHELL 

Cut off top of baked potato and scoop out inside. Mash and 
season well as for mashed potatoes and add the well-beaten white 
of egg. Fill the skins with the mixture, heaping it lightly on top; 
brush over with milk or slightly beaten white of egg and brown 
slightly. 


STUFFED POTATOES 

Bake potatoes in a hot oven. When done cut in two and re¬ 
move soft part with spoon. Mash thoroughly, add salt, pepper, a 
little butter, and enough milk to moisten. Beat well, put back in 
shell and brown in* oven. 


BAKED POTATOES 

Select smooth, uniform sized potatoes. Wash thoroughly, using 
a vegetable brush, and place in dripping pan. Bake in hot oven 40 
to 60 minutes or until soft; remove from oven and serve at once. 
If allowed to stand, unless the skin is ruptured for escape of steam, 
they become soggy. Properly baked potatoes are more easily digested 
than potatoes cooked in any other way. 


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MEATS 


Milk, vegetables and cereals are more necessary than meat, and 
should be provided first. 

Meats should be used only once a day and not every day. Sub¬ 
stitute eggs, fish, liver, chicken, or sweetbreads. 

Cuts of meat such as neck, flank, rump, and chuck are cheap and 
have as much food value as other cuts of meat. Heart, liver, sweet¬ 
breads and kidney have exceptionally high food value. 

CHIPPED BEEF IN WHITE OR BROWN SAUCE 

Chip dried beef very fine. If it is very dry or salty pour boiling 
water over it, let it stand five minutes and press, it dry in a strainer. 
Prepare white sauce or brown sauce, omitting salt, and pour over 
beef. Stir well and serve. Half a pound of beef is sufficient for one 
cup brown or white sauce. 


DRIED BEEF WITH EGG 

One pound thinly shaved dried beef, 3 eggs, ^2 cup milk or 
water, I tablespoon of butter. Tear beef into small pieces, pour 
boiling water over it, allowing it to remain a moment, then drain; 
place in sauce pan with luke warm water to simmer about 10 minutes. 
If the water has not evaporated pour most of it off, add milk and 
butter and eggs unbeaten. Stir back and forth as you would scramble 
eggs, season with salt and pepper and serve oht. 

CASSEROLE OF RICE AND MEAT 

Boil 1 cup rice until tender. Chop fine 3 cups of cold cooked 
meat, add a little chopped parsley, pinch of salt and pepper, 1 egg, 
1 saltspoon celery-salt and 2 tablespoons bread crumbs. Add suf¬ 
ficient soup stock to moisten well. Butter mold, line with rice 
34 inch thick, put in meat, then cover with rice. Cover closely and 
steam for 45 minutes. Serve with brown gravy or tomato sauce. 

CHICKEN A LA KING 

Boil chicken until tender. When cool, cut in cubes. Melt two 
tablespoons butter, add two tablespoons flour and mix until smooth. 




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Add gradually 1 cup liquid in which chicken has been cooked, 1 cup 
milk, a tablespoon of catsup, salt and pepper. Then add chicken, 
heat through and serve on toast. 

HAMBURG STEAK IN TOMATOES 

Scoop tomatoes. Fill with Hamburger steak, or better ground 
round steak, seasoned with salt, pepper and onion. Add 1 egg and 
a few bread crumbs. Fill tomatoes with meat, being careful not to 
pack meat too solidly. Cover with bread crumbs and bake for about 
half an hour. 


FLAME BROILED CHOPS 

Wipe chops, remove superfluous fat and place in a hot broiler 
oiled with mutton fat. Turn as soon as seared. Complete cooking 
for 12 to 15 minutes at a slightly lowered temperature. 

PAN BROILED CHOPS 

Same as above, but use a heavy skillet in place of a broiler. 

FLAME BROILED STEAK 

Wipe with a damp cloth and trim off superfluous fat. Oil the 
wire rack in thei broiler with some of the fat and place meat on the 
rack. Turn as soon as seared on one side and continue turning 
every minute until the meat is well seared all over, then turn oc¬ 
casionally until cooked as thoroughly as desired. Steak cut one 
inch thick will take ten minutes if liked rare; 15 minutes if well done. 
Remove to hot platter, spread with butter and season with salt and 
pepper. 


PAN BROILED STEAK 

Prepare as above. Oil a heavy frying pan with some of the 
superfluous fat. When this is smoking hot put in the steak. Con¬ 
tinue as above. 

BROILED LIVER 

Cover liver with boiling salted water for five minutes to draw 
out the blood; drain. Sprinkle with salt. Place on an oiled wire 
broiler or in a heavy skillet and broil five minutes, turning often 
Remove to hot platter, spread with butter and season. 


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LIVER LOAF 

Put one-half pound of fresh calves' liver through the meat 
grinder, using a knife. Add salt and mix with two tablespoons 
graham flour or one egg yolk. Put into a small pan or casserole 
containing a tablespoon of melted butter. Bake slowly for 30 to 
40 minutes. 


LIVER LOAF 

Parboil 2 pounds liver and then put through a food chopper. 
Place in a bowl, add 2 chopped onions and 1 cup fine bread crumbs. 
Season with salt, paprika and herbs. Mix thoroughly and pack in 
well greased mould (loaf shaped) . Set in large pan containing warm 
water. Bake for 50 minutes in moderate oven. Serve hot with 
cold slaw. 


LIVER AND SPINACH 

Use one-half pound liver; scald, wipe dry, dredge in flour and 
broil in small amount of bacon fat. When tender remove from fire 
and put on hot bed of steamed spinach that has been seasoned with 
salt, pepper and lemon juice. Make thick milk gravy from pan in 
which liver was cooked and pour over liver and spinach. 

TO PREPARE SWEETBREADS 

(To Parboil) 

Remove from paper as soon as received from market, plunge 
into cold water and allow to stand one hour. Drain. Place im¬ 
mediately in boiling salted water to cover, allowing one-half table¬ 
spoon each of salt and vinegar to a pair of sweetbread. Simmer 
twenty minutes; again drain and plunge into cold watre that they 
may keep white and firm. Free from membrane fat and veins, and 
serve as desired. 

Sweetbreads are always prepared in this way for subsequent 
cooking and are spoken of as parboiled. 

SWEETBREADS 

Parboil and stew in butter, put on dish with toast and aspara¬ 
gus tips. Cover with cream sauce, bread crumbs. Bake in oven. 


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CREAMED SWEETBREADS 


tablespoon butter 
^4 tablespoon flour 


cup milk 

Vz cup sweetbreads 


Melt the butter, add flour and pour on gradually the scalded 
milk. Cook thoroughly and season. Ad the parboiled sweetbreads 
cut in small pieces, reheat and serve on toast and garnish with parsley. 

Note—For scalloped sweetbreads put creamed sweetbreads in 
small baking dish, cover with cracker crumbs and dot with bits of 
butter; bake until crumbs are a golden brown. 


BEEF TONGUE 


Boil pickled tongue until tender, skin and slice. 

For sauce: 2 tablespoons butter, 2 tablespoons flour. Brown 
together slightly, add broth of tongue, few slices of lemon, salt and 
pepper. Put in tongue and simmer 1 hour. 




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FISH 


Fish may be substituted for meat and eggs. Give shell fish only 
when in season. 

HALIBUT AND SPINACH 

Bake piece of halibut or any white fish with butter and little 
water, and baste often. A sauce: Make cream sauce, flavored with 
paprika and 1 tablespoon of fish gravy. Make spinach puree and 
spread on baking platter and put fish in the sauce: put in oven to 
heat up thoroughly. 

OYSTERS ON TOAST 

Parboil only until plump and edges slightly curley 1 pint 
oysters in their own liquor. Put in pan, 1 tablespoon butter, add 
1 tablespoon flour, 1 cup milk, a little salt and pepper. Stir over 
fire a few minutes and add oysters and liquor. Pour over toast and 
serve hot. 

BAKED SALMON WITH TOMATO SAUCE 

Put small trout in a flat roasting pan. Rub all over with lemon 
juice. Season with salt and pepper. Sprinkle cracker meal over 
top and put on bits of butter. Pour over one cup of tomatoes and 
a half cup of water. Bake 20 minutes, basting frequently. Put a 
little catsup in gravy. 

SALMON LOAF 

To 1 pint of cooked salmon add 3 beaten eggs, a tablespoon 
of butter and some cracker crumbs; make into a loaf and steam 1 
hour. Cook peas in cream and pour over loaf to serve. A little 
parsley adds to the flavor if desired. 

SALMON ROLL 

1 pint boiled fresh salmon 1 raw egg 

1 cup bread crumbs Piece of butter, melted 

1 hard cooked egg minced fine Salt and pepper 

Mix this and form loaf. Bake in buttered dish until brown and 
serve with cream white sauce. 


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ENTREES 

BAKED RICE 

Boil rice and when done make a sauce of 1 large tablespoon but¬ 
ter and 2 tablespoons canned tomatoes. Pour over rice and put in 
baking dish. Put the pieces of butter on top and bake until brown. 

CASSEROLE OF RICE AND SALMON 

Line bottom and sides of a buttered mold with cold boiled rice 
one-half inch thick. Fill the cavity with creamed salmon and cover 
with rice. Steam 45 minutes. Turn out on a hot platter. Pour 
over it either white sauce or tartar sauce. Serve hot. 

ONION SOUFFLE 

1 cups onion pulp 2 tablespoons parsley 

34 cup medium white sauce 34 cup bread crumbs 

3 eggs 1 teaspoon salt 

Pepper 

Cook the onion in boiling salted water until soft, drain and 
force through sieve. Add white sauce, parsley and bread crumbs. 
Beat yolks of eggs until cream colored and add to first mixture. Fold 
in beaten egg whites. Bake in moderate oven until firm. Serve with 
beef. 


TOMATO CREAM TOAST 

154 cups strained tomatoes 3 tablespoons butter 

34 cup scalded cream y 2 teaspoon salt 

J4 teaspoon soda 5 slices toast 

Melt butter, add flour and salt, then tomato and soda. Add 
cream and cook until it thickens. Serve on toast. 

SPAGHETTI WITH TOMATOES 

Boil spaghetti in salted water for thirty minutes. Drain water 
off and add canned tomato soup and heat to the boiling point. Serve 
hot. 

Fruit juices may be given as early as six months. This includes 
the juices of canned fruits and stewed fruits, such as prunes, dates 
and figs. 


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SALADS 


ASPARAGUS SALAD 

Arrange cooked asparagus on finely shredded lettuce leaves. 
Chop finely one hard cooked egg and one tablespoon parsley. Serve 
with French dressing. 


CABBAGE SALAD 


Chop cabbage very fine. Add a little bit of onion. Mix well 
with mayonnaise and arrange on lettuce. 


COTTAGE CHEESE SALAD 

Make cheese into balls. Roll one in chopped parsley, one in 
paprika. Serve on lettuce leaves. 

EGG SALAD 

Cook egg until it is hard; break it open and leave yolk whole; 
arrange lettuce leaves on a plate, put whole yolk in center and around 
it place the white, put through seive. Cover with a French dressing. 


FRUIT SALAD 

Cut in very small pieces 1 can of sliced pineapple, 1 pint of 
canned peaches, 2 oranges. Mix fruit juices and put 1 cup of juice 
on stove to heat. Mix with two tablespoons of flour and two of 
sugar. Add juice of half a lemon and enough water to moisten well. 
Add to fruit juices and stir until thick. When cool add 1 tablespoon 
whipped cream. Mix well and pour over fruit. 


LONDON SALAD 


One cup chopped prunes or Sultana raisins, 1 cup marshmallows. 
Mix together and serve with French dressing or whipped cream. 


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RAISIN SALAD 

1 cup chopped raisins 1 cup chopped peanuts 

1 cup chopped celery 

Mix with mayonnaise and let stand before serving. 


RAW VEGETABLE SALAD 

1 cup raw carrots. 

Y\ cup raw peanuts or 1 teaspoon peanut butter 
y 2 cup raw beets or raw apples 
Salad dressing to moisten 

The above are finely ground or chopped, all the juice being re¬ 
tained, and the whole moistened with a cooked or mayonnaise dress¬ 
ing. For younger children the peanut butter is preferable. Celery 
and onions may be added for older children and' adults. 


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SANDWICHES 


Children enjoy sandwiches. Whole wheat bread is preferable 
for them. Day old white bread may be used. 

BACON TOAST 

Crisp bacon between pieces of toast. 

CELERY 

Celery should be ground or chopped very fine. 

EGG SALAD 

Mince very fine hard cooked eggs. Season with salt and moisten 
with mayonnaise. Spread on bread. A leaf of lettuce improves 
these sandwiches. 


HOT HASH 

These can be made of soup meat ground, seasoned slightly with 
salt and pepper, and a little onion, moistened »with gravy and served 
between pieces of toast or bread. 

LETTUCE 

Plain lettuce sandwiches are good. Either with mayonnaise or 
without. 

LIVER PASTE 

Grind well-cooked chicken livers. Add minced hard cooked 
egg and moisten with a little mayonnaise. Spread on bread for sand¬ 
wiches. 


RAISIN PASTE FOR SANDWICHES 

2 cups raisins 1 cup nuts or cup peanut butter 

2 tablespoons lemon juice 1J4 cups orange juice 

Wash raisins, dry well and grind. Mix together until smooth 
paste, press in jelly glass. Will keep a long time. 


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DESSERTS 


APPLE FLOAT 

Stew rich flavored apples until soft, press through sieve, add one 
cup sugar and let cool. Beat whites of 2 eggs to stiff froth. Add to 
apples and beat for 10 minutes or until like snow. Put in glass dish 
and pour custard made from yolks with 1 pint of milk and enough 
sugar to sweeten. Flavor with vanilla. Serve cold. 


APPLE GRAHAM DESSERT 

Crumb graham crackers. Place layer of cracker crumbs in bottom 
of bowl, then layer of apple sauce. Another layer of each. Let 
stand several hours. Serve with sauce or cream. 


BAVARIAN CREAM 

1 pint whipping cream 2 tablespoons granulated gelatin 

1 can grated pineapple cup cold water 

La cup sugar 

Soak gelatin in cold water. Add the lemon juice, hot pineapple 
and sugar. If gelatin is not all dissolved heat in top of double boiler. 
Chill. When the mixture begins to thicken fold in the whipped 
cream. Mould and chill. 


PLAIN BREAD PUDDING 

1 cup dry bread 1 egg 

1 cup milk 2 tablespoons sugar 

1 tablespoon butter saltspoon salt 

Y cup seeded raisins 

Scald milk and add butter. Beat the egg and add sugar and salt. 
Pour on gradually the scalding milk. Cut the bread into one-half 
inch cubes and add with the raisins. Pour into well-buttreed pudding 
dish, put bits of butter on top and bake in a moderate oven until 
the custard is set. Serve with hard sauce or cream and sugar. 

Note:—Do not serve raisins in bowel trouble. 


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CHOCOLATE BREAD PUDDING 

y 2 cup bread crumbs I cup milk 

y 2 ounce Walter Baker’s unsweetened chocolate 
2 y 2 tablespoons sugar Speck salt 

1 egg 54 teaspoon vanilla 

Soak bread crumbs in milk. Melt chocolate over hot water and 
add to it the sugar and salt. To the chocolate mixture add the soaked 
crumbs, the beaten egg and vanilla. Put into buttered custard cups 
and bake in a moderate oven about twenty minutes, or until custard 
is set. Serve hot, plain or with hard sauce. 


BROWN BETTY 


3 cups chopped apples 
2 cups bread crumbs 
y 2 cup sugar 
y teaspoon cinnamon 


2 tablespoons butter 
y teaspoon nutmeg 
Juice and rind y 2 lemon 
y cup water 


Mix sugar and spices. Put one-half the crumbs in the bottom 
of a baking dish. Add one-half the apples, butter and seasonings. 
Repeat. Add water or omit if apples are very juicy. Bake until 
apples are tender. 


BROWN PUDDING 

1 egg well beaten H cup boiling water 

y 2 cup molasses 2 cups sugar 

1 y 2 cups flour 2 tablespoons butter, melted 

1 teaspoon soda in tablespoon of hot water. 

Steam in pudding pan. 

BROWN SUGAR PUDDING 

1 V 2 cups brown sugar 1 cup water 

2 tablespoons cornstarch 

Place in double boiler and cook until thick. Pour into molds 
and when cold serve with whipped cream with chopped dates in it. 

PLAIN JUNKET 

y 2 junket tablet 1 pint milk 

Flavoring 

Dissolve tablet and add milk. Heat until luke warm. Pour 
into molds and let stand until firm. Keep on ice. 


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CARMEL JUNKET 

2 cups milk Few grains salt 

1/3 cup sugar 1 teaspoon vanilla 

1/3 cup boiling water 1 tablet junket 

Carmelize sugar, add boiling water and remelt any hardened 
sugar. Cool and add lukewarm milk. Add powdered junket tablet 
salt and vanilla. Turn into mould, let stand in a warm place until set 
then chill. Served with whipped cream' and chopped nuts gives more 
flavor. 

COCOA JUNKET 

1 tablespoon cocoa 1 cup milk 

2 teaspoons sugar junket tablet 

2 tablespoons boiling water 1 teaspoon cold water 

3 drops vanilla 

Rub cocoa, sugar and boiling water to a smooth paste and 
bring to a boiling point. Add gradually cool milk, and heat until 
luke warm. Add vanilla and tablet disoslved in cold water. Place in 
molds and keep in warm room until jellied. 

CHOCOLATE CREAM 

2 cups scalded milk 1/3 cup cold milk 

5 tablespoons corn starch 1 square chocolate 

y 2 cup sugar 3 tablespoons hot water 

3 egg whites 

Mix all dry ingredients, dilute with cold milk and add to scalded 
milk. Cook in double boiler until thickened. Stir constantly. Add 
melted chocolate to which hot water has been added. Add stiffly 
beaten whites of eggs and vanilla. Mould and chill. 


CHOCOLATE SOUFFLE 


2 tablespoons butter 
2/3 cup milk 

2 tablespoons hot water 

3 eggs 


2 tablespoons flour 
1 y 2 squares melted chocolate 
1/3 cups sugar 
1 teaspoon vanilla 


Melt butter, add flour and milk and heat to boiling point. Add 
melted chocolate, water and sugar and stir until smooth. Add egg 
yolks beaten well, let cool, then fold in stiffly beaten whites. Add 
vanilla. Bake 25 minutes. 


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CORNSTARCH PUDDING 

4 cups scalded milk 3 egg whites 

y 2 cup corn starch teaspoon salt 

cup sugar „ X Y cup cold milk 
1 teaspoon vanilla 

Mix the dry ingredients, dilute with cold milk and add to 
scalded milk. Cook in double boiler until thickened. Stir con¬ 
stantly. Add stiffly beaten whites of eggs, mould and chill. 


DATE SPONGE 


1/3 cup sugar 
1/3 cup flour 
1 x / 2 cups hot milk 
3 egg yolks 


1 tablespoon butter 
1 cup dates, chopped 
1 teaspoon vanilla 
3 egg whites 


Mix flour and sugar. Add hot milk slowly, stirring constantly 
until smooth thick paste. Cook in double boiler ten minutes. Add 
beaten yolks, dates, vanilla; then fold in stiffly beaten whites. Pour 
in well buttered baking pan, set in pan of hot water and bake in 
moderate oven about 30 minutes. Serve hot with tart lemon sauce. 


LEMON SAUCE 

Mix 1 cup sugar with 2 tablespoons corn starch. Add gradu¬ 
ally 2 cups of hot water and cook ten minutes. Add juice and grated 
rind of one lemon and two tablespoons of butter. Serve hot. 

FRUIT WHIP 

(Two Servings) 

Any fruit, fresh, canned or dried (properly prepared) , or jellies 
may be used. 

2 to 4 tablespoons fruit pulp White 1 egg 

Lemon juice 

2 tablespoons powdered sugar (or to. taste) 

Prepare the fruit pulp by scraping, grating or rubbing through 
a strainer. Beat the white of egg on platter until stiff. Add pulp, 
sugar and lemon juice to taste, and beat until very stiff. Heap in 
center of serving dish and pour soft custard around it. 

Note:—The apple is a favorite fruit for these whips. The juice 
of fresh fruits in season used with the raw white of egg makes an 
appetizing as well as a very nutritious lunch. 


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GRAPE FLUFF 

Yx box shredded gelatin or 1 tablespoon granulated gelatin 

Y cup cold water Juice 1 lemon 

Y\ cup sugar 1 cup Welch’s Grape Juice 

Soften the gelatin in cold water and dissolve by standing the 
dish in hot water. Dissolve the sugar in the fruit juice, and strain 
the gelatin into it. Set in ice and water, and stir occasionally until 
the mixture begins to thicken, then add gradually the well-beaten 
whites of eggs, and beat until the whole is very light and stifF enough 
to hold its shape. Pile lightly in glass serving dish or mold, and 
serve with whipped cream or soft custard. 


GELATINE PRUNE DESSERT 

y 2 pound prunes, ground 1 y 2 cups sugar 

Little water 

Cook these together and cool. Dissolve 1 package of gelatin in 
y 2 cup cold water. Add 1 cup boiling water and y 2 cup sugar. 
For older children add 1 cup of ground walnuts. Mix the gelatin 
with prunes, mold and serve with custard. 


EMERGENCY DESSERT 

Use either Graham or oatmeal crackers, 2 crackers with marsh¬ 
mallow between. Put in hot oven. After they are in oven a few 
minutes push down top cracker and serve either hot or cold. 


LEMON SOUFFLE 

(Individual Rule) 

Yolk 1 egg y cup sugar 

Juice Y\ lemon White 1 egg 

Thoroughly beat yolk, add sugar slowly, beating constantly; 

add lemon juice. Fold in the white beaten until dry. Pour into 
buttered custard cups, set in pan of hot water and bake twenty min¬ 
utes or until firm, testing by pressing with finger. Serve plain or 
with foamy sauce. 


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MILK RICE WITH FRUIT 

1 ounce rice 1 tablespoon sugar 

1 pint boiling milk Jelly or fruit as desired 

y 2 orange 2 egg whites 

y 2 teaspoon pulverized sugar 

Wash the rice and pour it into 1 pint of boiling whole milk; 
cover and cook slowly in a double boiler until soft. Then add the 
orange and sugar and stir well. Place in a flat porcelain dish some 
stiff jelly, or, better, fres hfruit (pears, apples, oranges, or sliced 
pineapple). Pour the rice over the fruit, then the well-whipped 
whites of 2 eggs. Sprinkle it over with pulverized sugar and set it 
in a moderately hot oven until it is a delicate brown. 

PEACH MERINGUE 

1 cup yellow peaches Bread crumbs 

Sugar to taste White of 1 egg 

Yolk 1 egg 1 tablespoon powdered sugar 

Stew peaches in a very little water, sweeten to taste and stir in 
the well-beaten yolk. Butter a pudding dish and cover bottom with 
fine bread crumbs; put in the peaches and bake fifteen minutes. Coyer 
with meringue made of white of egg and the powdered sugar, brown 
slightly in the oven. Serve cold. 

PINEAPPLE DESSERT 

Pour 1 can of shredded or diced pineapple over y 2 pound of 
marshmallows. Stand over night in a cool place. 


PRUNE PUDDING 


1 cup graham flour 
y 2 cup molasses 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1 teaspoon cloves 
1 cup uncooked prunes cut 


1 teaspoon allspice 
1 cup milk 
1 teaspoon soda 
Pinch of salt 

in small pieces 


Steam three hours in baking powder cans. Makes three cans. 


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63 


PRUNE WHIP 

Twenty prunes, boiled; when cold remove pits and chop very 
fine with a few blanched almonds. Beat three eggs to a froth and 
mix thoroughly with the prunes. Bake 20 minutes in a slow oven. 
Sweeten with a little sugar. 


SNOWS 

Whites of 3 eggs Sugar 

24 cup fruit pulp 

Beat the egg whites until stiff. Add the hot sweetened fruit 
pulp and continue beating until thoroughly mixed. Pile lighlty on 
a dish and chill. Apple, peach, apricot or prune pulp make good 
snows. 

APPLE TAPIOCA 

J4 cup Minute tapioca 1 pint boiling water 

1 tablespoon sugar 3 tart apples 

Speck salt Sugar, nutmeg 

Mix tapioca, sugar and salt, pour on slowly the boiling water, 
and cook in double boiler fifteen minutes. Pour this on to the 
apples, which have been pared and cored and the holes filled with 
sugar and a little nutmeg. Cover the dish and bake one-half hour. 
Serve with cream and sugar. 


CHOCOLATE OR COCOA BLANC MANGE 

54 cup Minute tapioca 54 teaspoon salt 

54 cup sugar 54 teaspoon vanilla 

154 cups hot chocolate or cocoa 

Mix tapioca, sugar and salt; pour on gradually the hot cocoa 
and cook in double boiler about twenty minutes. Remove from 
heat, add vanilla and pour into cold wet molds. Serve cold, plain 
or with whipped cream or soft custard. 

DATE TAPIOCA 

154 tablespoons Minute tapioca 1 cup scalded milk 

1 tablespoon sugar 1 egg 

54 saltspoon salt 54 cup chopped dates 


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Mix tapioca, sugar and salt; add gradually the hot milk and 
cook in double boiler fifteen minutes. Add the beaten egg yolk and 
cook three minutes longer. Stir in the dates. Make a meringue of 
the white of egg, heap it on top and brown delicately in the oven. 

Plain pure ice cream, such as milk sherbets and ices, may be 
given, beginning with very small amounts and increasing gradually 
to children after they are two years old. 


PINEAPPLE TAPIOCA 

y A cup Minute tapioca Speck salt 

cup sugar 1 x /z cups boiling water 

1 cup canned grated pineapple 

Mix tapioca, sugar and salt, pour on slowly the boiling water 
and cook in double boiler until clear, about fifteen minutes. Pour 
over the grated pineapple and decorate the top of the pudding with 
currant jelly. 


TAPIOCA CREAM 

1 y 2 tablespoons Minute tapioca 1 cup scalded milk 
3 tablespoons sugar 1 egg 

y 2 saltspoon salt Flavoring 

Scald milk in double boiler. Mix tapioca, sugar and salt; add 
slowly to the scalding milk, return to double boiler and cook fifteen 
minutes. Add the yolk and white of the egg, beaten separately. 
Remove from fire, and add any flavoring desired. Serve plain or with 
any fresh fruit in season. 


WHIPS 


1/3 pound prunes 1 cup sugar 

5 egg whites x / 2 tablespoon lemon juice 

Wash prunes. Soak over night and cook until soft. Remove 
stones and rub through seive. Add sugar and cook five minutes. 
Beat egg whites stiff, add cooled prune pulp and lemon. Pile lightly 
in a buttered baking dish and bake in a slow oven twenty minutes. 


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65 


CUSTARDS 

GENERAL METHOD 

Scald the milk. While scalding, beat the egg. Add the sugar 
to it. Mix well. Add the scalded milk slowly, stirring all the time. 
Pour into a baking dish, put it into a pan of hot water, and bake 
until the custar is firm. Test by inserting point of knife in center. 
If knife blade is clean upon withdrawal the custard is thoroughly 
cooked. 


PLAIN CUSTARD 


y 2 cupful milk 

1 yolk of egg, or from ^ to 1 egg 
1 tablespoon sugar 

*4 teaspoon vanilla, or grating of nutmeg 
Cooked by general method given above. 


BAKED CUSTARD 


1 egg 

1 y 2 tablespoons sugar 
2/3 cup scalded milk 
Nutmeg or cinnamon to flavor 
Small pinch of salt 

Beat the egg slightly, add the sugar and salt. Add hot milk 
gradually, and pour into small buttered molds. Sprinkle with nut¬ 
meg, set in a pant of hot water, and bake in a slow oven until firm. 
Remove from mold for serving. 


CHOCOLATE CUSTARD 

y 2 cup milk 1 tablespoon sugar 

1 yolk of egg 1 tablespoon scraped chocolate 

Melt the chocolate over hot water. Dilute with scalded milk 
until of the consistency to pour. Add the chocolate to the egg, and 
finish according to the general directions given above. 


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PEACH CUSTARD 


1 quart canned peaches 
4 eggs well beaten 
1 teaspoon baking powder 
1 tablespoon melted butter 


2 cups sweet milk 
1 cup flour 
1 cup sugar 
Pinch of butter 


Line baking dish with the peaches, and add the other ingredients 
to the juice, beat hard for four minutes and pour over peaches. Bake 
slowly until firm. 


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BEVERAGES 

COCOA 

2 tablespoons sugar 2 cups milk 

2 cups boiling water 2 tablespoons cocoa 

Scald the milk; mix x /z cup boiling water with the cocoa, 
sugar and salt. Mix it into a paste, then add rest of the water and 
boil 20 minutes. Add the hot milk and cook one hour in double 
boiler. A little cream and vanilla may be added if desired. 


COCOA PASTE 

V 

Mix 2 cups cocoa and 3 cups sugar, add 3 cups hot water and 
stir to a smooth paste. Place mixture in top of double boiler and 
cook over boiling water for two hours. Keep paste in cool place 
and use as needed. 

To use paste, heat one cup of milk in double boiler and stir 
into it one tablespoon of the paste. 


EGG LEMONADE 

Grate over the sugar the peel of Y\ lemon. Add the strained 
juice of Yz lemon. Beat 1 egg, add sweetened lemon juice and 
glass of cold water. Beat whole vigorously for a few seconds. 


GRAPE JUICE 

Five pounds Concord Grapes 1 pound sugar 

1 quart water 

Pick and wash grapes, then place . in kettle, covering with the 
water. Allow to boil until seeds begin to free. Strain while hot 
through bag and squeeze when cool enough. Allow to come to a 
boil and skim. Boil again and add sugar (more or less according to 
desired sweetness). Boil again and fill bottles. Cork at once, press¬ 
ing lightly on cork until bottles are a little cooler. Then press cork 
firmer. Finally cover cork with melted paraffine. 


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LEMONADE 

1 cup sugar J4 cup lemon juice 

1 pint water 

Make syrup by boiling sugar and water twelve minutes; add 
fruit juice, cook and dilute with water to suit taste. 


ORANGEADE 


Make syrup as for lemonade. Sweeten orange juice with syrup 
and dilute. 


WHOLESOME DRINK 

One heaping tablespoon of any kind of jam to one pint of 
boiling water. Cover and let stand. Serve cold. 


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COOKIES 

ANISE SEED COOKIES 

Three eggs, beaten with egg beater 5 minutes; add 1 cup of 
granulated sugar and beat 10 minutes; add \y 2 cups flour and anise 
seed to flavor. Beat again 10 minutes. Drop by teaspoonful on 
buttered pan far enough apart so cookies do not touch and let stand 
over night. Bake in moderate oven. 


CHOCOLATE COOKIES 

y 2 cup butter 2 squares bitter chocolate 

1 cup sugar cups flour (scant) 

1 egg 2 teaspoons baking powder 

% teaspoon salt % cup milk 

Cream the butter, add sugar gradually, egg well beaten, salt and 
melted chocolate. Beat well, and add flour mixed and sifted with 
baking powder, alternately with milk. Chill, roll very thin, then 
shape with small cutter, first dipped in flour. Bake in moderate oven. 


DATE EGGLESS 

2/3 cup butter and lard 2/3 cup milk 

1 cup sugar 2 teaspoons baking powder 

Little nutmeg, cinnamon, salt 1 cup chopped nuts 

1 pound chopped dates Enough flour to roll 

Nuts may be left out for small children. 


DATE OATMEAL COQKIES 

3 cups steel cut oatmeal 1 cup sugar 

2 cups flour 1 cup shortening 

teaspoon soda in y 2 cup hot water 

Enough flour to roll. 

Roll very thin and bake until crisp. 

FILLING 

Remove seeds and chop dates very fine. Mix with sugar and 
water and cook until a thick paste. Place in a jar to cool. Bake 
cookies first and then spread filling on one, placing another cookie on 
top. 


Give your children Butternut Health Bread 




70 


Kiddy Kookery 


DROP COOKIES 


Yt cup butter 
1 cup sugar 
1 egg 

Yz cup cream 


2 Yz cups flour 
Yz teaspoon baking powder 
Yz teaspoon lemon extract 
Pinch salt 


Drop from teaspoon on buttered pan about one inch apart. 
This makes about seven dozen. 


One-half cup chopped raisins may be added or a current pressed 
in the top of each cookie before baking. 


GRAPE NUT COOKIES 


1 cup sugar 
Yz cup butter 
1 egg 

3 tablespoons sour milk 
1 teaspoon soda 


1 tablespoon hot water 
1 cup grape nuts 
Yz teaspoon nutmeg 
3 cups flour 
Roll very thin and cut. 


HERMITS 

1 cup butter 1^4 cups brown sugar 

3 eggs 1 level tablespoon soda in 

2 cups chopped raisins 2 tablespoons milk 

Flour to roll, cut out and bake. 


HONEY COOKIES 

1 cup sugar Yz teaspoon nutmeg 

4 eggs 1 teaspoon cloves 

6 tablespoons chocolate 1 cup milk 

1 teaspoon cinnamon 1 cup honey 

3 teaspoons baking powder 

About Yz cup nuts and raisins together. 

Beat egg yolks, add sugar. Add melted chocolate, then spices 
and honey. Lastly milk and flour sifted with baking powder. Mix 
well, then fold in beaten egg whites. Bake in two large sheets about 
Yz inch thick. Spread plain white frosting on top when cool and cut. 


Give your children Butternut Health Bread 




Kiddy Kookery 


71 


ICE BOX COOKIES 

Yz cup white sugar 1 cup butter 

J4 cup brown sugar y 2 teaspoon cinnamon 

y 2 teaspoon soda Pinch of salt 

1 egg, unbeaten 

y 2 cup blanched almonds, chopped fine or ground 

2 y 2 cups flour or enough to make dough stiff enough to roll. 

Knead with hands and pat into a roll about as big around as 
a water glass. Let stand over night, slice into thin slices and bake. 


JELLY COOKIES 


1 cup butter 

2 eggs 

1cups sugar 


y 2 teaspoon soda 
2 teaspoons vanilla 
6 teaspoons water 


Add enough flour to make stiff dough. Roll out as thin as 
paper. Cut and bake. When done spread with jelly. 


OATMEAL COOKJES 


1 cup brown sugar 
y 2 cup butter 
y 2 cup shortening 
2/3 cup warm water 


y 2 teaspoon salt 
2 y 2 cups flour 
Level teaspoon soda 
2 y 2 cups rolled oats 


Stir into bowl and leave until morning. Divide mixture into 
two parts and roll thin. Make a date paste by cooking 1 pound of 
dates with 1 cup sugar and a little water. Soaking the dates over 
night makes them cook quickly. Cool the date paste and spread 
between two cookies before baking. These cookies are nice cut in 
a variety of shapes. 


PEANUT COOKIES 

1 cups sugar 2 eggs 

y 2 cup butter 4 tablespoons water 

2 teaspoons baking powder 

1 quart peanuts shelled and rolled to a fine paste. 
Enough flour to roll. 

Roll thin and cut with fancy cookie cutter. 


Give your children Butternut Health Bread 



72 


Kiddy Kookery 


ROMAN SUGAR COOKIES 

2 cups brown sugar 1 level teaspoon soda 

Yz cup butter 1 level teaspoon cream of tartar 

2 eggs Enough flour to roll. 

Let stand until morning, cut into thin slices and bake. 


RAISIN COOKIES 

1 cup sugar 1 egg well beaten 

Yz cup shortening 3j4cups flour 

3 teaspoons baking powder 

Roll very thin and cut with round cutter. Spread on following 
filling: 

24 cup sugar 1 cup boiling water 

1 tablespoon flour 1 cup chopped raisins 

Cook until thick, then cool. Spread between two cookies, press 
edges together and bake. 


SOUR MILK SUGAR COOKIES 


1 cup shortening Yz teaspoon nutmeg 

2 cups sugar 1 teaspoon soda 

1 cup sour milk 1 teaspoon baking powder 

2 eggs 

Flour enough to make stiff dough 

Roll out and cut with large cookie cutter. Sprinkle sugar on 
top and bake. 


SOUR CREAM DROP COOKIES 

1 egg 2 34 cups flour 

1 cup sugar 1 teaspoon soda 

1 cup sour cream Ya teaspoon salt 

1 teaspoon lemon extract 

Drop from teaspoon on buttered pan. Bake in moderate oven. 


Give your children Butternut Health Bread 





<$1 

Kiddy Kookery 73 


ADDITIONAL RECIPES 






74 


Kiddy Kookery 


ADDITIONAL RECIPES 





Kiddy Kookery 


75 


ADDITIONAL RECIPES 



76 


Kiddy Kookery 


ADDITIONAL RECIPES 







Kiddy Kookery 


77 


ADDITIONAL RECIPES 





78 


Kiddy Kookery 


ADDITIONAL RECIPES 


* 





MAPLEINE: 



GOOD for 
CHILDREN 


is clear, delicious Maple- 
ine Syrup — just add one 
teaspoon Mapleine to four 
cups granulated sugar dis¬ 
solved in two cups boil¬ 
ing water, and you have 
one quart. Very eco¬ 
nomical and very good. 


And Mapleine imparts delicious taste and pleasing color to 
cake frostings, fillings, pudding sauces, desserts, etc. A pure 
vegetable flavoring. 


—FOR SYRUP 
FOR FLAVORING 


CAppetizin& and oJ^ouvishin^ 

are the light, flaky biscuits, the breads, or 
dainty cakes, baked with Crescent. With 
this powder, baking may be done immedi¬ 
ately after mixing, or hours 
later — a great convenience to 
busy mothers. A good raise, 
and sweet, wholesome food is 
certain. Ask your grocer for 

CRESCENT BAKING 
POWDER 

Crescent Manufacturing Co., Seattle, Wash. 



79 









HEALTHFUL 


DELICIOUS 


KIDDIES LIKE 



CRACKED WHEAT 


Most Healthful and Delicious Breakfast Food 
Made. 

Contains all the mineral elements nature provides, 
for growing children—because it is the “Pure 
Product of the Grain.” 

WHOLE WHEAT FLOUR 

By our Stone-Buhr process of milling, the whole 
wheat and graham flour and corn meal are un¬ 
bolted. 


All Authorities Recommend It 
At YOUR GROCER or 

STONE-BUHR MILLING CO. 

PHONE MELROSE 0649 













Don't merely say Cottage Cheese, 
Tell your dealer (( Red Rock," please. 



Elliott 1086 


You’ll like Red Rock 

RED ROCK CREAMERY 

Sales Office: 1143 Henry Bldg., Seattle 


DON’T WAIT! 

Let Us 

PHOTOGRAPH YOUR CHILDREN 
As They Are Today! 

Appointment, Phone Main 0879 


u 


V1DDYGRAP1-1 

Only Child Studio in the Northwest 




1404 SECOND AVENUE - SEATTLE 


Prices $5.00 per dozen and up 


81 






Schwabacher 
Bros. & Co. 

(Incorporated) 

Seattle's Oldest Business House 

Wholesale Grocers 
Manufacturers, Importers 
and Coffee Roasters 

DISTRIBUTORS OF 

Happy Home Brand Highest 
Grade Food Products 

Gold Shield Vacuum Packed 
Coffee 

Gold Shield Orange Pekoe 

Black Tea 

“No Box” Art Chocolates 

These well known brands are 
sold by all best dealers. 


Make your little girl happy 
with an. 

Add a Pearl 
Necklace 

The family and friends will 
keep it growing 

You may start as low as $5.00 and by 
adding a Pearl now and then will have 
a complete Genuine Pearl Necklace when 
baby is a debutante. 

L. W. SUTER 

Jeweler and Silversmith 

1115 Second Ave. 




Trusts 


Doctors — 

Escrows 



Investments 


recommend 

Mortgage Loans 

Safe Deposit 


Coaltle 

Boxes 


J/ ICE CREAM 

“Your Surety of Purity” 

Seattle 


For Children 

Title Trust 



Company 


PRODUCED BY 

114 Columbia Street 


THE SEATTLE ICE CREAM 

Main 2560 


COMPANY 


82 











“PASTEURIZED MILK for INFANTS” 

From United States Dept, of Agriculture Bulletin No. 342, 

Pages 23 and 24. 

PASTEURIZED MILK FOR INFANTS. 

"A rational view must be taken of the use of pasteurized milk 
Shall the protection against infection, which is made available by the 
proper pasteurization of milk, be discarded because of its deficient anti¬ 
scorbutic property, or shall its protection be accepted and the deficiency 
in vitamin C be made up by feeding orange juice or other antiscor¬ 
butics? 

Perhaps the feeding of infants calls for even further thought than 
is generally given. As Eddy (14) in his recent book points out, there 
are two points to be kept in mind in infant nutrition. The first is 
that the vitamin content of cow’s or human milk is dependent primar¬ 
ily on the food eaten by the producer of the milk. In other words, 
milk is merely a mobilization of vitamins eaten, and if the diet is to 
yield a milk rich in vitamins the food eaten must also be rich. He fur¬ 
ther points out the fact that cereals are poor in vitamins and green 
grasses rich in them, and that this brings up the question of winter 
feeding if the milk supply is used for infants, and he suggests that the 
variability in vitamins A and B in milk may at times make it neces¬ 
sary to supplement the diet. 

The second point brought out by Eddy expresses what appears to 
be the most reasonable attitude toward the use of pasteurized milk for 
infant feeding according to our present knowledge of vitamins, and it 
is therefore quoted: 

The second point in regard to milk lies in the effect of pasteurization. This 
measure is now well-nigh universal and in America at least has played a tremendous 
part in the reduction of infant mortality, especially in the summer months. At pres¬ 
ent, however, we know that this treatment while removing dangerous germs may also 
eliminate the antiscorbutic factor. The sensible attitude then is to recognize this 
fact and if a clean whole milk is not available retain the pasteurization and meet the 
vitamin deficiency by other agents. Such agents are orange juice and tomato juice, and 
experience harf already shown that these juices can be well tolerated by infants much 
earlier than used to be thought possible. 

It seems, therefore, that the only serious effect of pasteurization 
on the vitamins is on the antiscorbutic vitamin C, and it is evident that 
the feeding of orange or tomato juice, or other antiscorbutic, readily 
makes up for the deficiency of this vitamin in pasteurized milk.” 


83 



TILE - TERRAZZO 

MARBLE PASTRY SLABS 
$3.00 and Up 


Robinson Tile & Supply Co. 

Visit Our Show Rooms 
Get Prices and Suggestions 

219 MARION ST.. SEATTLE 

ELLIOT 4491 


FLEISCHMANN’S YEAST 

"It's a Food" 

Prescribed by physicians and used in hospitals everywhere 

Prevents Constipation 
Promotes Growth in Children 
Helps to Make Them Healthy and Happy 

Some Like It Better Than Candy 

Ask for Free Booklets 

Phone Ell. 4150 314 Bell St., Seattle, Wash. 


84 








Make them a real chocolate sundae at home, with 
CHO-CHO, the liquid malted milk chocolate. Mix 
CHO-CHO with the children’s daily milk by stirring a 
teaspoonful or two into a glass — either bottle milk or 
rich Carnation (diluted with two parts water) . CHO - 
CHO brings the chocolate-malt flavor all children crave 
and its rich, valuable food elements make for health 
and body building. It brings every youngster back 
begging for more. Thousands of mothers are using 
CHO-CHO because it makes children drink with eager¬ 
ness the milk their health requires. Buy CHO-CHO 
from your grocer. If he cannot supply you with a 
recipe folder, write to the Carnation Milk Products 
Co., 1060 Stuart Building, Seattle. 


Carnation Milk is 


Always Sate 

“From Contented Coivs” 



Put back 
this water 
and you 
have— 


A quart 
of milk— 
Carnation, 
absolutely 
pure and 
safe. 


85 






























Eckart Plumbing <Sl Heating Co. 

WESTLAKE, NEAR HARRISON 
SEATTLE, WASH. 

*8 

Eliot 1518 


Nothing Too Large or Too Small for Us to Handle 


After giving your Children a 

KIDDY KOOKERY DINNER 

give them a ride in a 

FORD KOUPE 

WEE COYLE MOTOR CO. 1102 E. ’45th 


Books - Kodaks 

Stationery 

Radio Electrical Supplies 
A Few Suggestions: Kodaks, 
Albums, Birth Announce¬ 
ments, Cook Books, Recipe 
Files, Household . Economiz¬ 
ers. 

Archway Bookstore 

Frank B. Wilson 
Corner 3rd Ave. U Pike St. 



86 








Kiddy 0 
Kookery 0 

or Cookery for ‘‘Grown-ups 0 can be 
done better on the modern 

ELECTRIC RANGE 

than on any other, because— 

No matches, no flame 
No soot, no fumes 
Clean kitchen, clean utensils 
Quick, even heat 
Food flavors conserved 
Heat absolutely regulated 
Uniform results. 

There is no substitute for the 

ELECTRIC RANGE 

PUGET SOUND POWER & LIGHT 
COMPANY 

Main 5000 



8 ? 





* 


To make fine salad dressings 
You do not have to boil, 

Be sure you use the purest 


NAPOLEON OLIVE OIL. 


But if you’re in a hurry, 

Your friends will always praise 
The dishes that you serve with rich 
GOLD MEDAL MAYONNAISE. 


Your Grocer Has Them 


cA. Magnano Company 0 

SEATTLE 


ARTHUR L. LOVELESS 

ARCHITECT 

513 Colman Bldg. Main 2830 

An Architect may be judged by the kind of kitchens 
he designs. 


5 Satisfaction or your money back. 

5 The only store in Seattle that has a guaranteed price. 
5 You save money when you buy here. 

Enterprise Furniture Co. 

4313-15 University Way Kenwood 1813 


88 







BABY 


A LITTLE BIT OF HEAVEN 
TO BE SURE, TO BE PROP¬ 
ERLY FED, PROPERLY 
CLOTHED, PROPERLY 
CARED FOR. 

In other parts of this book you will 
find the secrets of proper feeding for 
Baby in his various stages of baby¬ 
hood and boyhood. Here we will 
consider proper clothing. 

Clothe baby for comfort. Select his 
little gowns, dresses, stockings, bon¬ 
nets, bibs and other needs primarily 
for comfort, then consider durability 
and appropriateness. 

Bring Baby to MacDougall's. 
MacDougalVs are ready for Baby. 

iVDou&lt/outhwick. 



Second Avenue at Pike 


90 


Kiddy Kookery 


INDEX 

Page 

DO NOT FORCE A CHILD TO EAT___ 25 

TRAINING CHILDREN TO CHEW FOOD_ 26 

BE CHEERFUL AT MEAL TIME_1_ 26 

GETTING CHILDREN TO DRINK MILK_ 27 

BREAD _ 34 

Bran Muffins _ 34 

Date Bread _ 34 

Date Muffins _ 34 

Roman Meal Bread_ 34 

BEVERAGES _ 67 

Cocoa _ 67 

Cocoa Paste _ 67 

Egg Lemonade _ 67 

Lemonade _ 68 

Grape _ 67 

Orangeade _ 68 

Wholesome Drink _ 68 

CEREALS ______ 

For Six Months_ 8 

For Nine Months_ 12 

Cooking of Cereals_ 8 , 30, 31 

Serving of Cereals_ 8 

Cooking of Cracked Grains_ 1 2 

Cereal Gruels _ 31 

Barley Gruel (With Broth)_ 3 1 

Barley Jelly __ 31 

Bran Mash _1_ 3 1 

Cornmeal Mush _ 32 

Cracked Wheat _ 33 

Cream of Wheat_ 33 

Farina _ 32 

Oatmeal _ 32 

Rice (Boiled) _..._ 32 

Rice (Steamed) _ 33 

Rolled Oats _ 33 

COOKIES _ 69 

Anise Seed _ 69 









































Kiddy Kookery 


91 


Page 

•Chocolate Cookies _ 69 

Date Eggless _ 69 

Date Oatmeal _ 69 

Drop Cookies _ 70 

Grape Nut _ 70 

Hermits _ 70 

Honey Cookies _ 70 

Ice Box Cookies_ 71 

Jelly Cookies _ 7l 

Oatmeal Cookies ___ 71 

Peanut Cookies _ 71 

Roman Sugar _ 72 

Raisin - -j- 7 2 

Sour Cream Drop_——- 72 

Sour Milk Sugar_ 72 

CUSTARDS _ 65 

Baked _ 65 

Chocolate _ 65 

Peach __ 66 

Plain _ 65 

DESSERTS ___,_-_ 

Apple Float _ 57 

Apple Graham _ 57 

Apple Tapioca _-_____ 63 

Bavarian Cream - 57 

Bread Pudding --- 57 

Chocolate _ 58 

Plain _ 58 

Brown Betty - 58 

Brown Pudding- 58 

Brown Sugar Pudding--- 58 

Chocolate Blanc Mange- 63 

Chocolate Cream - 59 

Chocolate Souffle --- 59 

Cornstarch Pudding - 60 

Date Sponge - 60 

Date Tapioca - 63 

Emergency Dessert - 61 

Gelatine Prune - 61 

Grape Fluff ---~- 61 

Junket -- 58 

Caramel - 59 

Cocoa - 59 

Lemon Sauce - 60 

Lemon Souffle - 61 


£ »», 

















































92 


Kiddy Kookery 


Milk Rice with Fruits_ 

Peach Meringue _ 

Pineapple Dessert _ 

Prune Pudding _ 

Snows _ 

Tapioca _ 

Apple Tapioca _ 

Cream Tapioca _ 

Date Tapioca __ 

Pineapple Tapioca _ 

Whips _ 

Fruit Whip _ 

Prune Whip _ 

ENTREES _ 

Baked Rice _ 

Casserole of Rice and Salmon____ 

Onion Souffle _ 

Spaghetti with Tomatoes_ 

Tomato Cream Toast_ 

EGGS ___ 

Egg Nog - 

Coddled Eggs _ 

Cooked Eggs _ 

Poached Eggs on Toast_ 

Scrambled Eggs _ 

Plain Omelet _ 

Steamed Omelet _ 

FISH _ 

Halibut and Spinach_ 

Oysters on Toast_ 

Salmon _ 

Baked with Tomato Sauce 

Loaf __ 

Rice and Salmon_ 

Roll _ 

FRUITS _ 

Apples (Baked) _ 

Apples (Sauce) _ 

Apricot and Prune Sauce_ 

Fresh Bananas _ 

Stewed Figs _ 

Orange Baskets _ 

Orange Jelly _ 

Orange Juice _ 


Page 

. 62 
. 62 
. 62 
. 62 
. 63 


65 

64 

64 

64 

64 

60 

63 

53 

53 

53 

53 

53 

53 

35 

35 

35 

35 

35 

35 

35 

35 

52 

52 

52 

52 

52 

53 
52 


28 

28 

28 

29 

29 

29 

29 

8 

















































Kiddy Kookery 93 


Page 

Serving Oranges _ 29 

Baked Pears _ 29 

Steamed Rhubarb _ 29 

MEATS _ 

Bacon _ 13 

Beef Tongue _ 51 

Casserole of Rice and Meat_ 48 

Chicken a la King_ 48 

Chipped Beef ___ 48 

Chops _ 

Flame Broiled _ 49 

Pan Broiled _ r _ 49 

Dried Beef with Egg___ 48 

Hamburg Steaks in Tomatoes_ 49 

Liver _ 

Broiled ___:_ 49 

Liver Loaf (2 recipes)_ 50 

With Spinach _ 50 

Scraped Beef _._•=*-- 13 

Steak _- 

Flame Broiled _ 49 

Pan Broiled -,--- 49 

Sweetbreads _____- 

To Parboil - 50 

Creamed --- 5 1 

MENUS _ T _-_ 

12 to 18 Months_- 14 

18 Months to 3 Years_ 18 

3 to 6 Years_ 22 

POTATOES ...._____ 47 

Baked _ 47 

Baked in Half Shell_ 47 

Scalloped ---.*- 47 

Stuffed _ 47 

SALADS _ 54 

Asparagus ---- 54 

Cabbage _ 54 

Cottage Cheese _ 54 

Egg Salad __ 54 

Fruit Salad - 54 

London Salad _ 54 

Raisin Salad ___ 55 

Raw Vegetable _ 55 















































94 


Kiddy Kookery 


Page 

SANDWICHES _ 56 

Bacon Toast _ 56 

Celery __ 56 

Egg Salad _ 56 

Hot Hash __ 56 

Lettuce _ 56 

Liver Paste -- 56 

Raisin Paste _ 56 

SOUPS _ 

Bean Soup - 3 7 

Beef Broth _ 37 

Beef Juice (2 recipes)_ 10 

Broth _ 11 

Chicken Broth _ 3 7 

Clam Chowder --- 3 8 

Clam Nectar _ 40 

Cream Beat Soup_ 40 

Cream Carrot Soup_- 3 9 

Cream Celery Soup_ 39 

Cream Clam Soup_ 3 9 

Cream Lettuce Soup___ 39 

Cream Pea Soup _ 40 

Cream Potato Soup ...-^--- 40 

Cream Spinach Soup_ 40 

Cream Squash Soup--- 40 

Cream String Bean Soup_ 40 

Mutton Broth _ 37 

Oyster Soup _1- 38 

Tomato Soup _ 3 8 

Rice Tomato Soup_ 38 

Vegetable Soup _ 3 8 

VEGETABLES _ I 

Asparagus _ 42 

Creamed _ 42 

Lima Beans _ 42 

String Beans _ 42 

Creamed _ 42 

Beets ___-_ 42 

Brussels Sprouts _ 42 

With Celery __ 43 

Scalloped ___ 43 

Cabbage _u-- 43 

Baked _ 1 _ 43 

Scalloped ___ 43 













































































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